FREEZING OF RAW BEEF: INFLUENCE OF AGING, FREEZING RATE AND COOKING METHOD ON QUALITY AND YIELD

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Abstract
The combined effects of aging, freezing rate, frozen storage and cooking method on beef quality and yield were studied in a multifactorial experiment, using 1.5 cm slices of LD muscles from young steers. Aging for 2 wk resulted in significantly more tender, but slightly less juicy frozen meat than aging for 4 days. Prolonged frozen storage gave tougher meat and a larger tenderness difference between aging times. Freezing rates of 13, 2.0 and 0.04 cm/h differed but little in their effect on sensory quality, but slightly lower yield and redness value were noted for the lowest rate. Pan frying directly from the frozen state resulted in slightly higher juiciness and cooking yield, with larger differences in yield between freezing rates, than cooking after previous thawing. Significant interactions were noted for cooking method × freezing rate and for aging time × frozen storage time

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