Effect of freezing at different time postmortem and freezing rate on the eating quality of beef

In this study,uniform design was applied to examine the effect of freezing at different time postmortem and freezing rate on the eating quality of beef longissiumus dorsi.Thawing loss,cooking loss,p H,color,shear force of beef were investigated. Results showed that the freezing at different time postmortem and freezing rate had significant influence on thawing loss,cooking loss,p H,a*value and shear force and the effect existed obvious interaction( p < 0.05),but not on L*value and b*value( p > 0.05).As the freezing time postmortem increased,the cooking loss,p H increased,while a*value and shear force changed conversely. The postmortem time had no significant effect on thawing loss( p > 0.05). At the same time postmortem,the thawing loss,cooking loss,p H,a*value,shear force decreased with the freezing rate increased.