This study aimed to examine the impact of various thawing methods (refrigerator, room temperature, and microwave oven) on the physicochemical and nutritional properties of beef meat (Longissimus dorsi). The following analyses were performed: weight loss, water content, ash, fat and protein content, water-holding capacity, colour, texture, water act...

By Danica Savanović, Ana Velemir, Snježana Mandić, Jovo Savanović, Branislav Šojić, Sara Rakić