The objective was to investigate combined effects of aging-, freezing-, thawing- treatments on the water-holding capacity, Warner-Bratzler shear force (WBSF) and sensory properties of beef. Semitendinosus muscles from two crossbreeds were analysed. Carcasses were conventionally aged (4 days post mortem), muscles were separated and divided into samples. Part of the samples were frozen without wet-aging and the others were wet-aged for 3 or 6 days (and then also frozen). Two freezing methods (conventional and cryogenic) and two thawing methods (at 4 °C and 20 °C) were applied. Stepwise conventional/wet-aging just as thawing at 20 °C, decreased the WBSF (P < 0.05) and increased the scores for tenderness (P < 0.05). Moreover, wet-aging for 3 days gave an equal effect on tenderness (P > 0.05) as the 6-days period. Meat from Hereford-crosses scored significantly higher for juiciness, compared with Limousin-crosses. These tips may be applied in the meat industry to reduce time of aging process and ensure a consistent high quality of frozen beef.

目的是研究老化，冷冻，解冻处理对牛肉的持水量，Warner-Bratzler剪切力（WBSF）和感官特性的综合影响。分析了来自两个杂种的半腱肌。体按常规老化（死后4天），分离肌肉并分成样品。将部分样品冷冻，不进行湿老化，将其他样品湿老化3或6天（然后再冷冻）。应用了两种冷冻方法（常规和低温）和两种解冻方法（在4°C和20°C下）。逐步常规/湿老化，就像在20°C时解冻一样，降低了WBSF（P  <0.05）并增加了压痛得分（P <0.05）。此外，湿老化3天 与6天期间对嫩度的影响相同（P > 0.05）。与利木赞杂交相比，赫里福德杂交的肉汁多汁性得分高得多。这些技巧可用于肉类行业，以减少老化过程的时间，并确保始终如一的高质量冷冻牛肉。