This study aimed to evaluate the effects of three freezing methods (refrigerator, immersion, and plate freezing) on the qualities of conditioned beef steaks during storage. Results showed that the freezing rate of immersion freezing was highest in three groups (p < .05). L* and a* of conditioned steaks in immersion freezing groups were significantly higher than those of refrigerator freezing groups (p < .05). In addition, the thawing loss, juice loss, and thiobarbituric acid reactants values of conditioned steaks in immersion freezing groups were lowest (p < .05) during frozen storage. Meanwhile, it was found that samples in the immersion freezing group had the most compact structures of muscle fibers. From the aspect of the texture of the steaks, the immersion freezing group is superior to the plate freezing and refrigerator freezing groups in terms of hardness and elasticity. In consideration of product quality, these results suggest that immersion freezing is the optimal way for freezing conditioned steaks.

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冷藏过程中不同冷冻方法对调理牛排品质的影响

这项研究旨在评估三种冷冻方法（冰箱，浸泡和平板冷冻）对储存期间调理牛排品质的影响。结果显示，浸没冷冻的冷冻速率在三组中最高（p  <.05）。浸入冷冻组的L *和条件化牛排的*显着高于冷藏冷冻组（p  <.05）。此外，浸泡冷冻组中条件化牛排的解冻损失，果汁损失和硫代巴比妥酸反应物值最低（p <.05）。同时，发现浸没冷冻组的样品具有最紧密的肌纤维结构。从牛排的质地来看，浸入冷冻组在硬度和弹性方面优于板冷冻和冰箱冷冻组。考虑到产品质量，这些结果表明，浸泡冷冻是冷冻调理牛排的最佳方法。