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).