Table 1.
Change in the physicochemical properties of raw and blanched beefs

Measurements	Treatments1)
	Raw	Hot water blanched
	Hardness (kg)	2.7±0.20	4.1±0.30
L*	37.16±1.63	50.37±1.48
a*	21.94±1.42	6.15±0.12
b*	11.94±1.09	11.35±0.30
pH	5.67±0.02	5.78±0.03
Total aerobic bacteria (log CFU/g)	3.29±0.07	2.26±0.24

Raw beef without thermal treatment; Hot water blanched beef before freezing treatment.
Mean ± standard deviation of multiple determinations (n>3).