This study evaluated the effects of the cells alive system (CAS) freezing method and different thawing methods (refrigeration and running water) on the quality of aged Hanwoo shoulder clods. Thawing time was significantly influenced by the thawing method, with running water thawing taking 3 h and refrigeration thawing exceeding 20 h. CAS freezing yielded significantly higher lightness (L*) values during running water thawing than it did during general freezing (p<0.05), likely owing to reduced water loss. CAS-frozen meat exhibited lower volatile basic nitrogen levels and thawing loss (2.05%–2.11%) compared with that of general frozen meat (3.17% –3.79%), indicating superior freshness and reduced quality deterioration (p<0.05). Among the textural properties, springiness was highest in frozen and running water-thawed CAS meat (10.5 mm). In contrast, general freezing combined with refrigeration thawing caused the greatest quality degradation, as reflected by the lowest pH (5.45) and water holding capacity (86.36%), and highest cooking loss (32.98%). These results suggest that CAS freezing combined with running water thawing minimizes changes in quality and enhances springiness, making it an optimal approach for the production of high-quality aged meat.

Abstract
서 론
재료 및 방법
    실험재료
    색도 및 외관
    pH
    휘발성 염기 질소(volatile basic nitrogen, VBN) 화합물
    보수력(water holding capacity, WHC)
    가열감량(cooking loss)
    해동감량(thawing loss)
    조직감(texture profile analysis, TPA)
    통계처리
결과 및 고찰
    냉동숙성육의 해동곡선
    색도 및 외관
    pH
    휘발성 염기 질소(VBN) 화합물
    보수력
    가열감량
    해동감량
    조직감
요 약
References

• 김영재(솔트바이펩) | YeongJae Kim (Saltbypeb, Jeju 63245, Korea)
• 이혜윤(제주대학교 식품생명공학과) | Hye-Yoon Yi (Department of Food Bioengineering, Jeju National University, Jeju 63243, Korea)
• 전경학(제주대학교 식품생명공학과) | Kyeong-Hak Jeon (Department of Food Bioengineering, Jeju National University, Jeju 63243, Korea)
• 천지연(제주대학교 식품생명공학과) | Ji-Yeon Chun (Department of Food Bioengineering, Jeju National University, Jeju 63243, Korea) Corresponding author