Optimization of Hot Water Synergy with Ultra-high Pressure Fast Reprocessed Frozen Beef

Objective:To thaw fresh frozen beef quickly and prolong the supply chain of frozen beef by ultra-high pressure(UHP)thawing technology. Methods:The optimum conditions were obtained by single factor and orthogonal array design experiments with juice loss rate,flesh color and hardness value as responses. Results:Frozen beef juice loss rate was decreased by 10%,hardness value was decreased by 50%,and flesh color was close to(p>0.1)fresh beef when the condition of temperature at 40 ℃ and pressure at 150 MPa for 40 min. Conclusion:Frozen beef juice loss rate and hardness value was decreased significantly(p<0.05)during the thawing process,which increased the thawing rate,decreased the recrystallization and presented broad potential market prospect.