Table 4. pH and volatile basic nitrogen (VBN) of aged beef shoulder clod according to freezing and thawing method

Traits	Freezing-thawing method
Traits	CAS¹⁾-RWT²⁾	CAS-RT	GF-RWT	GF-RT
pH	5.64±0.02^3)a4)	5.66±0.01^a	5.66±0.04^a	5.45±0.03^b
VBN (mg%)	8.28±0.52^c	8.63±0.83^bc	9.54±0.73^ab	10.15±0.39^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.