Authors : Cristina P?rez Linares , Fernando Figueroa Saavedra and Alberto Barreras Serrano
Abstract: 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<0.05) for pH, a*, DL and WHC. Higher DL percentages corresponded to DM at 4oC for 24 h independent of FT. Values for WHC were higher in domestic FT at -14.3oC independent of DM. Defrosting of meat by immersion in water caused less DL independent of FT. In addition, defrosting time was essential in the performance of the characteristics that determine the quality of meat.
Cristina P?rez Linares , Fernando Figueroa Saavedra and Alberto Barreras Serrano , 2005. Effects of Freezing Temperature and Defrosting Method on Pork Quality Characteristics. Journal of Animal and Veterinary Advances, 4: 976-979.