Table 5. Water holding capacity (WHC), cooking loss, and thawing loss of aged beef shoulder clod according to freezing and thawing method

Traits	Freezing-thawing method
Traits	CAS¹⁾-RWT²⁾	CAS-RT	GF-RWT	GF-RT
WHC (%)	89.74±0.77^3)a4)	89.97±1.09^a	90.15±1.56^a	86.38±3.08^b
Cooking loss (%)	21.49±1.51^b	22.69±1.99^b	23.45±2.53^b	32.98±1.71^a
Thawing loss (%)	2.05±0.16^b	2.11±0.17^b	3.17±0.34^a	3.79±0.59^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.