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Studies on Physical Properties of Pork Frozen by Various High Pressure Freezing Process  

Ko, Se-Hee (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Hong, Geun-Pyo (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Park, Sung-Hee (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Choi, Mi-Jung (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Min, Sang-Gi (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Publication Information
Food Science of Animal Resources / v.26, no.4, 2006 , pp. 464-470 More about this Journal
Abstract
This study was carried out to investigate the effect of various high pressure freezing treatments on the physical properties of pork To compare the effect of freezing on meat quality, atmospheric freezing (AF), pressure and freezing (PF), pressure shift freezing (USF) and pressure assisted freezing (PAF) were conducted at pressure of 100 MPa. Water binding properties, shear force and colour were measured as physical properties of pork PAF showed shorter phase transition time than PSF. Although significant increase (p<0.05) in water binding properties was found only at PAF, meat frozen under hydrostatic pressure environment showed improved water binding properties. However, all high pressure freezing treatment caused significantly increased shear force (p<0.05), especially at PF treatment. In color, all high pressure freezing treatments showed significantly higher color parameters (p<0.05) than AF, whilst no significant differences among high pressure freezing treatments were found (p>0.05). Therefore the result indicated that applied hydrostatic pressure improved functional properties of pork with increasing freezing rate and PAF had more potential benefit than PSF at mild pressure range.
Keywords
pressure assisted; pressure shift; freezing; physical; pork;
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Times Cited By KSCI : 2  (Citation Analysis)
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