By Scout Nelson
Lindsey Decker, a meat science student at Kansas State University, conducted a study on the impact of different thawing techniques on the sensory characteristics and quality of beef steaks, highlighting concerns about beef quality post-thawing due to increased direct-to-consumer marketing and supply chain disruptions.
Decker examined multiple thawing methods recommended by the USDA, including refrigerator, microwave, and cold-water thawing, as well as cooking from frozen. She also looked into consumer practices like thawing in hot water and on the counter.
Both trained panelists and untrained consumers from the Manhattan area participated in sensory evaluations to assess the beef's flavor, connective tissue level, juiciness, and overall palatability.
Instrumental assessments were conducted to support the sensory data, utilizing measures such as the Warner-Bratzler Shear Force for tenderness, pressed juice percentage for juiciness, and TBARRs tests for lipid oxidation.
Decker's findings were conclusive: "As a whole, the thawing method does not have an impact on the palatability of strip loins steaks."
This insight is particularly valuable for consumers, highlighting that the chosen thawing method should prioritize food safety without concern for compromising the beef's eating quality.
Decker emphasizes, “Consumers should be sure to consider food safety and choose whichever method best suits their needs,” offering peace of mind to those looking to maintain high-quality beef experiences at home.
Through such research, consumers gain a deeper understanding of how to manage beef in their kitchens, ensuring enjoyable meals every time.
Photo Credit -gettyimages-sstajic
Categories: Kansas, Business