해동조건에 따른 냉동육의 육색, pH, 수분함량, 단백질량 차이 = A Study of Changes in Protein, Meat Color, pH and Moisture Content of Frozen Meat according to Thawing Conditions

다국어 초록 (Multilingual Abstract)

This study measured protein content, color, pH, and moisture content under various thawing conditions using frozen chicken breast fillets to establish indicators for distinguishing between frozen and refrigerated meat. The chemical properties were compared and analyzed between raw chicken breast fillets and those thawed using three different methods: microwave thawing, room temperature thawing, and refrigerated thawing. The color of refrigerated thawing was found to be most similar to that of raw chicken breast fillets. No significant differences in pH were observed across thawing conditions. Moisture content under refrigerated thawing conditions was most similar to that of raw chicken, while microwave thawing conditions resulted in the lowest moisture content. There was no significant difference in protein patterns according to raw chicken breast fillets tenderloin and thawing method. As a result, refrigerated thawing is most appropriate for thawing frozen meat, and meat color and moisture content can be used as distinguishing indicators.