C Diana, Elis Dihansih, Dede Kardaya


Different thawing metods were applied to frozen beef in order for evaluating both the physical and chemical qualities.  The study used a completely randomized design with six treatments as follow:

1) fresh beef  as  control, 2)  frozen  beef allowed  at  room temperature (27-300C)  until internal

temperature of beef reached 00C (became unfrozen), 3) Frozen beef thawed at refrigerator temperature, i.e. 8-100C, 4) Frozen beef thawed at running water which its temperature range within 25-280C, 5) Frozen beef thawed by boiling water (1000C), and 6) Frozen beef thawed by hot water (<1000C). Every treatment was made in three replicates. Results of the study repealed that frozen beef thawed by running water, hot water, or boiling water resulted in better physical qualities than the one thawed by refrigerator temperature (P<0.05). All thawing methods did not significantly affect on chemical qualities of the beef (P>0.05). Moreover, all frozen beef showed similar chemical qualities to the fresh beef.


frozen beef, thawing, chemical quality, physical quality, fresh beef.

Full Text:



BBP4. 2010. Keempukan daging: apa dan bagaimana mendapatkan daging yang empuk? Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian, Volume 32 No 4. Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian, Bogor. [15 Juni 2011]

Berry BW dan FD Kathleen. 1989. Meat Freezing. Elsevier Science Publishers. The Nedherlands. Amsterdam.

Bratzler LJ, AM Gaddis, and WL Sulzbacer.

Fundamental of Food Frezzing. Ed.

N.W. Destoiser and D.K. Fressler. Avi

Publishing Co., Inc., Westport, Connecticut. Pp. 740-745.

Desrosier, N.W. dan Tressler. 1977.

Fundamentals of Food Freezing. AVI

Publishing Co. Sci. 36: 435 – 439.

Forrest CJ, ED Aberle, HB Hendricle, MD Judge, and RA Merkel. 1975. Principle of Meat

Science. W.H. Freeman and Co., San Francisco.

Freeman WH. 1960. The Science of Meat and

Meat Product. American Meat Institute Foundation. Freeman and Company, San Francisco.

Henrickson RL 1978. Meat, Poultry and Seafood

Technology. Prentice-Hall, Inc. New Jersey. USA.

Hood DE. 1971. Beef Processing and Marketing.

Conference Proceedings. Irish Livestock &

meat commission. London.

Howard A and RA Lawrie. 1960. Spec. Rept. Fd.

Invest. Bd London, No 68

Judge MD, ED Aberle, JC Forrest, HB Hedrick,

RA Markel. 1989. Principles of Meat Science. Kendall/ hunt Publishing Company. Iowa. USA.

Khan AW and CP Lentz. 1977. Effects of

Feeding, Thawing and Storage on Some Quality Factors for Portionsize Beef Cuts. Meat Science 1: 263-270

Lawrie RA. 1966. Meat Science. 1 St.Ed.

Pergamon Press. Ltd. New York.

Marriott NG, RA Garcia, JH Pullen, dan DR. Lee.

Effectof thaw conditions on ground beef. J. Food Protein. 43 : 180-184.

Palupi WOE. 1968. Tinjauan Literatur Pengolahan Daging. Pusat Dokumentasi

Ilmiah Nasional. Lembaga Ilmu Pengetahuan Indonesia, Jakarta.

Potter NN. 1986. Food Science. The AVI Publishing Company Inc, Westport,


Price JF and BS Schweigert. 1971. The Science

of Meat and Meat Products. Second Ed. W.H. Freeman an Co., San Francisco.

Soeparno. 1992. Ilmu dan Teknologi daging.

Gajah Mada Universty Press. Yogyakarta

Sutaryo. 2004. Modul Materi Kuliah Pokok Bahasan: Penyimpanan dan Pengawetan Daging. Fakultas Peternakan Universitas Diponegoro, Semarang.

Westerman BD, GE Vail, GL Tinklin, dan J Smith.

B-complex Vitamin in meat. II. The

influence of diferrent methods of thawing frozen steaks upon their palatability and vitamin content. J. of Food Tech. 3 : 184-187.



  • There are currently no refbacks.

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.


E-ISSN 2550-0244 P-ISSN 2087-4936

LPPM Universitas Djuanda Bogor

Jl. Tol Ciawi No 1 Kotak Pos 35 16720

Gedung A REKTORAT Lantai 2


indexing by:





View My Stats


Creative Commons Licence
JURNAL PERTANIAN This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.