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Quality Evaluation of Pork with Various Freezing and Thawing Methods
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 Title & Authors
Quality Evaluation of Pork with Various Freezing and Thawing Methods
Ku, Su Kyung; Jeong, Ji Yun; Park, Jong Dae; Jeon, Ki Hong; Kim, Eun Mi; Kim, Young Boong;
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In this study, the physicochemical and sensory quality characteristics due to the influence of various thawing methods on electro-magnetic and air blast frozen pork were examined. The packaged pork samples, which were frozen by air blast freezing at or electro-magnetic freezing at , were thawed using 4 different methods: refrigeration (), room temperature (RT, ), cold water (), and microwave (2450 MHz). Analyses were carried out to determine the drip and cooking loss, water holding capacity (WHC), moisture content and sensory evaluation. Frozen pork thawed in a microwave indicated relatively less thawing loss (0.63-1.24%) than the other thawing methods (0.68-1.38%). The cooking loss after electro-magnetic freezing indicated 37.4% by microwave thawing, compared with 32.9% by refrigeration, 36.5% by RT, and 37.2% by cold water in ham. The thawing of samples frozen by electro-magnetic freezing showed no significant differences between the methods used, while the moisture content was higher in belly thawed by microwave (62.0%) after electro-magnetic freezing than refrigeration (54.8%), RT (61.3%), and cold water (61.1%). The highest overall acceptability was shown for microwave thawing after electro-magnetic freezing but there were no significant differences compared to that of the other samples.
electro-magnetic frozen;thawing;frozen meat;thawing loss;water holding capacity;pork quality;
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