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Meat Sci

Title:		Effect of tempering methods on quality changes of pork loin frozen by cryogenic immersion
Author(s):		Choi EJ; Park HW; Chung YB; Park SH; Kim JS; Chun HH;
Address:		"Research and Development Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea. Strategy Planning Department, World Institute of Kimchi, Gwangju 61755, Republic of Korea. Postharvest Engineering Division, National Academy of Agricultural Science, RDA, Wanju 55365, Republic of Korea. Research and Development Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea. Electronic address: hhchun@wikim.re.kr"
Journal Title:		Meat Sci
Year:		2017
Volume:		20161109
Issue:
Page Number:		69 - 76
DOI:		10.1016/j.meatsci.2016.11.003
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"The quality characteristics of pork loin frozen by cryogenic immersion were examined, such as the drip loss, cooking loss, water holding capacity, moisture content, protein solubility, lipid and protein oxidation, color, and microstructure, and compared after different tempering methods: radio frequency (27.12MHz), water immersion, forced-air convection, and microwave tempering. Forced-air tempering was the most time-consuming process, whereas electromagnetic energy methods (radio frequency and microwave) were the shortest. The tempering rate of radio frequency at 400W was 5 and 94 times greater than that obtained with water immersion and forced-air tempering, respectively. The drip loss, water holding capacity, moisture content, color, and microstructure of pork samples all declined as a result of microwave tempering. By contrast, the least degree of changes in the drip loss, microstructure, and color of the pork loin samples was obtained with radio frequency tempering, suggesting its potential application in providing rapid defrosting without quality deterioration in the frozen meat industry"
Keywords:		"Animals Color Dietary Proteins/analysis *Food Handling *Food Quality *Freezing Muscle, Skeletal/chemistry *Red Meat Swine Thiobarbituric Acid Reactive Substances/analysis Volatile Organic Compounds/analysis Water/analysis Defrosting Pork Quality Radio fre;"
Notes:		"MedlineChoi, Eun Ji Park, Hae Woong Chung, Young Bae Park, Sung Hoon Kim, Jin Se Chun, Ho Hyun eng England 2016/11/14 Meat Sci. 2017 Feb; 124:69-76. doi: 10.1016/j.meatsci.2016.11.003. Epub 2016 Nov 9"