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| Effects of Various Thawing Methods on the Quality Characteristics of Frozen Meat: A Review |
| ZHANG Ke, GUAN Zhi-qiang,LI Min, WU Yang-yang, LI Peng-peng |
| 1.College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China；
2. College of Engineering, Guangdong Ocean University, Zhanjiang 524088, China |
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Abstract The application of freezing for the preservation of meats has been practiced widely in order to maintain their quality by storage and transportation at low temperature. Frozen meats are processed after thawing which may give rise to drip and cooking loss, discoloration, flavor loss, texture change, protein denaturation, and lipid oxidation. Nevertheless, different thawing methods and processing conditions has a great influence on the quality of meat products. This review presents recent progress in the study and application of the traditional and novel thawing methods. We hope that this paper could provide a guideline for the selection and optimization of appropriate thawing methods for frozen meat.
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2014, Vol. 28 
