Table 6. Texture properties of aged beef shoulder clod according to freezing and thawing method

Physical properties	Freezing-thawing method
Physical properties	CAS¹⁾-RWT²⁾	CAS-RT	GF-RWT	GF-RT
Hardness Cycle 1 (N)	5.67±1.59^3)b4)	4.40±1.01^b	6.21±1.87^b	10.94±3.10^a
Hardness Cycle 2 (N)	4.55±1.46^b	3.30±0.78^b	4.51±1.46^b	8.05±2.35^a
Adhesiveness (mJ)	3.79±2.87^a	1.47±0.34^b	2.24±1.60^ab	1.65±0.95^b
Cohesiveness	0.34±0.05^a	0.34±0.03^a	0.32±0.04^a	0.36±0.03^a
Springiness (mm)	10.50±1.47^a	7.26±1.14^b	8.32±1.59^b	8.71±1.51^b
Chewiness (mJ)	29.64±11.47^a	10.41±2.83^b	17.78±7.87^b	31.61±9.02^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.