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.

Broccoli and cabbage are known to have antioxidant, cholesterol-lowering, and anticancer effects due to their high bioactive component levels. This study applied 70% ethanol and hydrothermal extraction to separate bioactive components from broccoli and cabbage. 30oBrix extracts were freeze-dried and then diluted in various concentrations with distilled water for analysis. Total polyphenol contents, DPPH radical scavenging activity, ABTS radical scavenging activity, ferric ion reducing antioxidant power, and hydrogen peroxide scavenging activity were analyzed. The diverse antioxidant assays, except DPPH radical scavenging activity, showed that hydrothermal extracts had significantly higher activity than the 70% ethanol extracts (p<0.05). In this study, it suggested that hydrothermal extraction is relatively effective in producing broccoli and cabbage extracts. Moreover, hydrothermal extraction conditions could be low-cost and environmentally friendly.