Beef loin samples (Longissimus lumborum, LL) were used purchased from a local meat processor (Konya,
Turkey). First of all, the samples, weighing 200-250 g, were prepared in size of 5x10cm and frozen at -350C for 24
h in UCF 20SF (Ugur Deep Freezer, Turkey) deep freezer by using fast-freezing method. After freezing operation,
the experimental samples were stored at -180C for 6 months in the same freezer. The experimental samples were
analyzed in terms of pH, water activity (aw) and humidity quality.