Abstract:To explore the effects of different thawing methods on the quality of pan-fried beef steaks， three thawing methods，?i.e.， water bath， low temperature， and microwave， were used to thaw steaks， which were then prepared to a medium-well doneness. The effects of the thawing methods on the sensory attributes， nutritional composition， color， texture， and volatile flavor compounds of the samples were compared. The results showed that the samples in the low-temperature thawing group had the highest sensory scores and the highest moisture content. There were no significant differences in protein content among the three groups （P＞0.05），but fat content showed significant differences （P＜0.05）. The different thawing methods had little effect on the color of the pan-fried steaks. The texture characteristics of samples in the water bath thawing group were superior to those in the other groups. Aldehydes were the main volatile compounds in the samples， and the key volatile flavor components of pan-fried steaks thawed by water bath and low temperature showed minimal differences. Overall， water bath thawing and low-temperature thawing had relatively little effect on the quality of panfried steaks.