3217 -- Changes in Beef Roast Weight as a Result of Freezing Rate, Frozen Storage Temperature and Time, Thawing, and Cooking PDF

USDA Choice top round roasts were subjected to one of four freezing rates [O°F (- 18°C) in 24, 48, 72, or hours]. Frozen roasts were placed into storage at one of three temperatures [20°F(-7°C), O°F (-18°C), or - (-23°C)] for six, nine, and twelve months. Changes weight were determined as a result of freezing, storage, thawing, and cooking. Freezing rate did not significantly (P > 0.05) affect weight loss of roasts; however, slight weight increases of roasts were observed following initial freezing. Storage and thaw losses were higher for roasts stored at 20°F (-7°C) than for roasts stored at O°F (-18°C) or -IO°F (-23°C). Cooking losses were higher (P < 0.05) for roasts cooked immediately after freezing compared with roasts cooked following frozen storage. Roasts cooked following frozen storage sustained lower (P < 0.05) drip losses than roasts cooked immediately after freezing. Roastshould not be stored at 20°F (- 7°C) for prolonged periods of time.