The freezing technique has been used for thousands of years for the preservation of meat. The frozen meat has to be thawed before further processing. Quality deterioration occurs during the thawing process. The uniform-sized broiler chicken samples were individually frozen using an ultra-low temperature freezer (-40°C) for an overnight. The frozen meat samples were thawed in the refrigerator (4°C), cool room (20°C), hot air oven (60°C), tap water (27±5°C), and hot water conditions (40°C) until core temperature of the meat reaches 10°C in all method except refrigeration method where the core allowed to reach 4°C. Moisture content (MC), water holding capacity (WHC), drip loss (DL), cooking loss (CL), and pH were determined. There were significant differences (p
Key words: broiler chicken, meat quality, sensory parameters, thawing methods, ultra-low temperature freezer
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