Enhancing the freezing tolerance of beef meat by inulin impregnation under different freezing and thawing conditions

This study explored the effects of three different freezing and thawing methods on the behavior of quality parameters in raw beef meat. Also, the usage of inulin as a cryoprotectant was investigated. The beef was subjected to freezing using three distinct. Methods Static freezing (I), air blast freezing (II), and individual quick freezing (III). After the freezing process, the samples were subjected to a thawing procedure in the microwave, refrigerator (4 °C), and room temperature (25 °C) conditions. Dry matter content, pH, color, hardness, chewiness, thaw loss, ion leakage, cooking loss, and lipid oxidation values were measured at the beginning of the storage and monthly intervals during 180-day storage period. The use of inulin significantly affected all the properties except for the textural properties. Rapid freezing methods have reduced the thaw loss, ion leakage and cooking loss values while thawing under refrigeration conditions was effective for the preservation of overall quality. The use of inulin together with rapid freezing methods enhanced the freezing tolerance of beef samples effectively during the 6-month storage period.