Table 3. Color of aged beef shoulder clod according to freezing and thawing method

color	Freezing-thawing method
color	CAS¹⁾-RWT²⁾	CAS-RT	GF-RWT	GF-RT
L*	43.11±0.98^3)ab4)	41.93±0.40^bc	40.74±0.32^c	43.98±1.14^a
a*	29.21±1.71^a	28.12±0.35^a	29.03±0.78^a	29.03±1.04^a
b*	3.02±0.75^a	3.17±0.32^a	1.85±0.78^b	3.21±0.13^a

CAS: cells alive system freezing, GF: general freezing
RWT: running water thawing, RT: refrigeration thawing
Data are expressed as the means±standard deviation (SD).
Means±SD within the same row with different superscript letters differ significantly at p<0.05.