Thawing does not seem to have an impact on the quality of beef by the time it hits the consumer’s table, according to a study by a Kansas State University graduate student.
Meat science student Lindsey Decker recently reported her results of tests on the palatability of strip loin steaks during K-State’s Cattlemen’s Day.
“With the rise in direct-to-consumer beef marketing, and consumers more frequently freezing beef due to supply chain disruptions, it was our goal to determine whether the method of thawing beef steaks effected sensory characteristics and instrumental quality…
