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Combined beef thawing using response surface methodology

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Figure

Table 1. Condition settings for different thawing methods
Figure 3. The drip loss (A) and cooking loss (B) of beef rib-eye muscle after different thawing methodsSAT – still air thawing, SWT – still water thawing, UT – ul-trasonic thawing, MT – microwave thawing
Table 3. Response surface methodology
Table 4. The analysis of variance
+2

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