Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins

The aim of this study was to evaluate the effect of aging/freezing sequence and freezing rate on quality attributes and oxidative stability of frozen/thawed pork loins (M. longissimus lumborum, n = 6). Six treatments were prepared by combining 3 aging/freezing sequences (FT, freezing/thawing only; A...

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Bibliographic Details
Published in:Meat science 2018-05, Vol.139, p.162-170
Main Authors: Kim, Hyun-Wook, Kim, Ji-Han, Seo, Jin-Kyu, Setyabrata, Derico, Kim, Yuan H. Brad
Format: Article
Language:English
Subjects:
Aging sequence
Animals
Color
Fast-freezing
Food Handling - methods
Freezing
Frozen meat
Lipid oxidation
Oxidation-Reduction
Protein oxidation
Red Meat - analysis
Red Meat - standards
Shear Strength
Swine
Water
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Summary:The aim of this study was to evaluate the effect of aging/freezing sequence and freezing rate on quality attributes and oxidative stability of frozen/thawed pork loins (M. longissimus lumborum, n = 6). Six treatments were prepared by combining 3 aging/freezing sequences (FT, freezing/thawing only; AFT, aging prior to freezing/thawing; and FTA, freezing/thawing and aging) with 2 freezing rates (slow- and fast-freezing). The lowest purge/thaw loss and drip loss were found for AFT, in which fast-freezing reduced total exudate loss (P 
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2018.01.024