Effects of Frozen Storage Temperature and Duration on Changes in Physicochemical Properties of Beef Myofibrillar Protein

Table 3

Quality properties of beef after frozen at −1°C (for 28 days), −6°C (for 84 days), −9°C (for 126 days), −12°C (for 168 days), and −18°C (for 168 days).

Storage temperature				Shear force (g)	Drip loss (%)	Protein content in drip (%)
−1°C	34.62 ± 0.75^a	19.71 ± 0.71^c	12.89 ± 0.54^a	770.78 ± 15.02^d	5.38 ± 0.76^a	10.29 ± 0.15^a
−6°C	33.80 ± 0.60^b	20.54 ± 0.45^b	12.30 ± 0.95^a	1041.00 ± 9.49^c	4.29 ± 0.38^b	9.78 ± 0.10^b
−9°C	33.56 ± 1.03^b	20.39 ± 1.16^b	10.20 ± 0.75^b	1147.4 ± 12.93^b	3.75 ± 0.55^c	9.69 ± 0.21^bc
−12°C	32.97 ± 0.71^b	21.33 ± 0.71^a	9.37 ± 1.21^c	1214.95 ± 16.02^a	3.54 ± 0.08^cd	9.41 ± 0.19^c
−18°C	33.67 ± 0.99^b	21.04 ± 0.46^a	8.18 ± 0.54^d	1208.95 ± 15.02^a	3.31 ± 0.88^d	9.21 ± 0.45^c

Values represent means ± SD (n = 3). Different lowercase letters in the same column indicate significant differences .