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Effects of Freezing Temperature and Defrosting Method on Pork Quality Characteristics

Author(s): Cristina P?rez Linares | Fernando Figueroa Saavedra | Alberto Barreras Serrano

Journal: Journal of Animal and Veterinary Advances
ISSN 1680-5593

Volume: 4;
Issue: 12;
Start page: 976;
Date: 2005;
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Keywords: meat quality | freezing temperatures | frozen meat

Twenty-eight pieces of Longissimus dorsi were collected at 24 h postmortem and used to evaluate two freezing temperatures (FT) and two defrosting methods (DM). The treatments were the result of the combination of FT (commercial temperature: -23.0oC and domestic temperature: -14.3oC) and DM (immersion in water at room temperature for no more that 2 h, and in refrigeration at 4oC for 24 h). The characteristics evaluated were: pH, color (L*, a* and b*), shear force (SF), drip loss (DL), and water holding capacity (WHC). Data were analyzed by analysis of variance for a completely randomized design with sub sampling using ANOVA procedure of SAS. Luminosity (L*) was affected by FT but not by MD (p>0.05). Interactions of FT and DM were significant (p
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