Results and discussion
The individual temperature profiles of the beef samples showed a
region of supercooling in some but not all cases. In the averaged data
sets, the effect of supercooling was minimal. Where supercooling was
evident, the freezing point was determined as the point at which the
supercooling curved returned to approximately horizontal at the start
of the latent heat zone. The results indicate that high pH beef froze at
significantly (Pb0.05) higher temperatures than low pH beef (Fig. 2).
There was a significant positive correlation (r=0.73, Pb0.01) between
beef pH and freezing point temperature (Fig. 3).