Table 1. Quality traits of beef loin muscle with abused temperature prior to freezing during storage

Trait	Treatment¹⁾	Storage (day)				SEM
Trait	Treatment¹⁾	0	1	8	15	SEM
Volatile basic nitrogen (mg/100 g)	CR	7.47^by	7.23^by	8.63^by	18.67^a	1.184
	FT	8.63^bx	9.33^bx	17.73^bx	30.80^a	3.517
	AFT	8.87^bx	9.33^bx	19.60^abx	30.33^a	3.637
	SEM	0.233	0.330	0.646	5.952
Water holding capacity (%)	CR	75.22	74.36	72.54	80.10	1.913
	FT	75.65	73.12	77.11	80.37	2.170
	AFT	78.12^b	75.64^b	79.10^b	84.89^a	0.931
	SEM	1.313	0.948	1.909	2.459
Water content (%)	CR	68.24	69.50	64.75	68.72	2.048
	FT	66.85	64.23	66.32	69.02	1.474
	AFT	68.08	66.19	68.38	68.78	1.000
	SEM	0.805	1.245	2.581	0.979
Cooking loss (%)	CR	21.45^ab	22.60^a	21.32^abx	18.89^bx	0.786
	FT	21.91^a	21.42^a	19.42^by	14.42^cy	0.510
	AFT	19.22^a	18.32^a	19.01^ay	13.47^by	1.223
	SEM	0.780	1.113	0.524	1.022

CR, refrigeration (4°C); FT, freezing (–18°C for 6 d) and thawing (20±1°C for 1 d), followed by refrigeration (4°C); AFT, temperature abuse (20±1°C for 6 h) prior to freezing (–18°C for 6 d) and thawing (20±1°C for 1 d), followed by refrigeration (4°C).
Means with different letters within the same row differ significantly (p<0.05).
Means with different letters within the same column differ significantly (p<0.05).