Abstract：The effect of repeated freeze-thawing cycles (freezing at ?20 ℃ for 8 h followed thawing at 20 ℃ for 1 h) on the quality and exudate loss of beef was investigated. Eight cuts of beef longissimus dorsi were subjected to eight freeze-thawing cycles. After each cycle, the pH and total colony number of beef were measured and the content and thermal properties of soluble proteins in the exudate were determined. The results showed that more freeze-thawing cycles significantly increased the water loss, soluble protein loss, and total colony number. The pH of beef tended to be gradually lower after multiple freeze-thawing cycles. Moreover, the denaturization temperature of soluble proteins, and the eating quality and safety of beef were significantly affected by repeated freeze-thawing.
刘文营，田寒友，邹 昊，乔晓玲，张睿梅，李 素. 反复冻融牛肉肉品质和流失汁液分析[J]. 肉类研究, 2014, 28(8): 5-7.
LIU Wen-ying, TIAN Han-you, ZOU Hao, QIAO Xiao-ling, ZHANG Rui-mei, LI Su. Effect of Repeated Freeze-Thawing Cycles on Quality and Exudate Loss of Beef. Meat Research, 2014, 28(8): 5-7.
2014, Vol. 28 
