HIGH HYDROSTATIC-PRESSURE EFFECTS ON RAPID THAWING OF FROZEN BEEF

High hydrostatic pressure (HHP) during thawing of frozen beef was inve stigated by measuring temperature changes in frozen beef and the press urization fluid. Frozen ground beef sample variables were pressure lev els (140, 210, 280, and 350 MPa), times (5, 15, and 30 min), sample di ameters (55, 65, and 80 mm), and initial temperatures (-7, -11, -18 an d -22 degrees C). Properties of cooked patties were compared between b eef thawed using HHP and using conventional thawing (atmospheric press ure at 3 degrees C). Pressures of 210 to 280 MPa provided a critical p rocessing range that effectively thawed the beef. Sample size and init ial temperature did not affect thawing rate. The lowest temperature at which the beef was efficiently thawed was -24+/-2 degrees C. HHP trea ted beef thawed much faster than controls. HHP thawing resulted in sim ilar color and texture to controls.