• Culinary science and hospitality research
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• v.14 no.2
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• pp.286-292
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• 2008

The purpose of this study was to examine the effects of freezing and thawing methods on the quality of pork meat. The freezing methods for pork meat were the cryogenic freezing with liquid nitrogen gas, fast freezing at $-70^{\circ}C$ and normal freezing at $-20^{\circ}C$. The thawing methods were tested on low temperature thawing at refrigerative temperature($4^{\circ}C$), room temperature($20^{\circ}C$), high temperature($60^{\circ}C$) and using microwave. The quality of pork meat frozen by cryogenic methods was better than those of fast and normal freezing methods. The cooking hardness of pork meat frozen by cryogenic method showed the highest value as 1,898 g. In case of fast freezing, the hardness of pork meat was 1,472 g and that of normal frozen pork meat was 1,541 g. The high cooking hardness value of cryogenic frozen pork meat showed that the cryogenic freezing method made less freeze damage like textural softness. The drip-loss of pork meat thawed at refrigerative temperature($4^{\circ}C$), room temperature($20^{\circ}C$), high temperature($60^{\circ}C$) were shown lower than that of microwave thawing. The cooking hardness of pork meat that was thawed by microwave showed the lowest value among the thawing methods. The cryogenic freezing was the most useful freezing method for preserving quality, decreasing the freeze damage of pork meat. And thawing at refrigerative temperature was the most effective method to prevent quality loss and weight loss by drip-loss.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.7
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• pp.1021-1028
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• 2017

Objective: The objective of this study was to evaluate the effects of ageing time of lamb loins prior to freezing on technological characteristics and oxidation stability of coarse ground lamb loin sausage using in a model system. Methods: Lamb loins (M. longissimus lumborum, n = 25) were aged at $-1.5^{\circ}C$ for 0, 1, 2, 3, and 8 wk and then frozen for the remaining days (a total of 30 wk). The aged/frozen/thawed lamb loins were ground, and model sausages were formulated with 75% aged/frozen/thawed lamb loin, 25% water, 1.5% sodium chloride (NaCl) and 0.3% sodium tripolyphosphate. The pH and thaw/purge loss of aged/frozen/thawed lamb loins were evaluated, and protein functionality (protein solubility and emulsifying capacity), water-holding capacity and textural properties of model sausages were determined. Cooked model sausages were vacuum-packaged in a plastic bag and displayed under continuous fluorescent natural white light ($3^{\circ}C{\pm}1^{\circ}C$). Colour and lipid oxidation of the cooked model sausages were evaluated on 0 and 21 d of display storage. Results: Ageing prior to freezing had no impact on pH and purge/thaw loss of lamb loins and the colour of cooked sausages (p>0.05) made from the loins. Lamb loins aged for at least 3 wk prior to freezing numerically improved total and myofibrillar protein solubilities (p>0.05) and emulsion activity index (p = 0.009) of meat batter, but decreased cooking loss (p = 0.003) and lipid oxidation (p<0.05) of model sausages. Conclusion: This study suggests that post-mortem ageing of raw meat prior to freezing could improve water-holding capacity and lipid oxidative stability of sausage made from the meat.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.4
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• pp.487-495
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• 2013

The vacuum packaged ham and loin from low-fat pork cuts were frozen at $-20^{\circ}C$ for 3 months and thawed. Then, the thawed meat was chilled at $3^{\circ}C$, and impacts of chilling period on changes in physical properties of raw meat and cooked meat were investigated. In the case of raw meat, the pH value, $L^*$ value, drip losses, water holding capacity and gumminess of ham increased significantly on the 4th day compared with the 0th day of chilling after thawing. However the cooking losses, hardness and chewiness decreased significantly. The loin showed a similar tendency on the 2nd day of chilling after thawing. In the case of cooked meat, changes in physical properties during chilling period after thawing showed a similar tendency as raw meat, but pH value, $L^*$ value and $a^*$ value did not show significant difference. The springiness and cohesiveness of both raw meat and cooked meat did not show significant difference during chilling period after thawing. The sensory tenderness of ham and loin improved significantly on the 4th day and 2nd day during chilling after thawing, respectively.

• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.123-128
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• 1990

In order to establish the optimal thawing condition of frozen fork, hot-air thawing and microwave thawing were evaluated at various conditions. In hot-air thawing, the higher the air temperature and the lower the meat surface temperature, the grater the thawing rate was. In microwave thawing, the grater the power and the lower the meat core temperature, the faster the thawing rate was. Comparing the two methods, microwave thawing was found to be significantly faster than hot-air thawing. TBA value and cooking loss were higher in hot-air thawing than that of refrigeration thawing or microwave thawing. Total extractable protein tended to be lower in hot-air thawing than that of the other two thawing methods. WHC decreased with the increase of hot-air and meat surface temperature whereas no significant difference was observed in microwave thawing regardless of the thawing conditions. Total microbial counts of thawed meat by the hot-air or microwave thawing were lower than that of refrigeration thawing.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.12
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• pp.1775-1779
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• 2012

The aim of the present work was to investigate how colour changes of foal meat can vary after thawing out in relation to the slaughtering age of the horses and to the post-thawing time. Eighteen Italian Heavy Draught Horse (IHDH) foals were used for the trial. They were subdivided in three groups according to their slaughtering age (6, 11 and 18 months). Two different surfaces were investigated for each sample: a fresh cut surface (daily renewed cutting surface: DRCS), and not-renewed cutting surface (NRCS). The redness of both investigated surfaces increased with slaughtering age (p<0.01). Moreover, this parameter decreased during post-thawing time (p<0.01) only on the NRCS, probably due to the myoglobin oxidation processes. Colour is an important visual cue denoting perceived quality by consumers. So, by a chromatic perspective the thawed meat of IHDH foals slaughtered at 6 and 11 months proved to be that which best meets the market requirements.

• The Korean Journal of Food And Nutrition
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• v.12 no.4
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• pp.370-374
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• 1999

This study was carried out to some properties and curring effect of drip obtained from frozen-thawed park loin ham belly and imported belly by thawing process at 4$^{\circ}C$. Moisture content and pH value of drips were 88.05~90.85% and 5,72~6.05 and do not show significant differences between each samples. Protein contents were 11.07, 8.85, 8,76 and8,13% in the drips from domestic pork loin, ham, belly and imported belly, respectively. Approximately 99% of the drip were constituted with moisture and protein in any part of domestic pork and imported belly. Glutamic acid proline glycine, alanine and lysine were the predominant amino acid in the drips. Curing process of the drip by nitrite increased the pH value and total amino acid content. The residual nitrite decreased during the period of curing and total plate counts in drip with nitrite did not reach 1$\times$105CFU/g until 7 days.

• Journal of Embryo Transfer
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• v.28 no.1
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• pp.13-18
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• 2013

The increase in the meat quality and milk production of cows, which breed Korean Native Cow (KNC) and Holstein cow, is not improving reproductive efficiency. In this study, we examined the effect of interferon (IFN) supplementation on motility of frozen-thawed semen and pregnancy rate after artificial insemination of KNC and Holstein cow. In experiment 1, we investigated the effect of IFN-tau concentration (10,000 IU and 20,000 IU) on the percentage of total motility (TM) and progressive motility (PM) of frozen-thawed spermatozoa. In experiment 2, KNC were infused 20,000 IU IFN-tau at insemination or after insemination. In experiment 3, KNC or Holstein cow were inseminated with frozen-thawed semen and infused 20,000 IU IFN-gamma or -tau after insemination. In experiment 1, the average of TM (23.9% to 30.9%) and PM (18.5% to 21.9%) were similar between control and treatments. In experiment 2, the pregnancy rates of IFN infusing times were not different from 45.8% to 53.6%. In experiment 3, the pregnancy rates of Holstein cow infused different kinds of IFN were similar (control, IFN-gamma, IFN-tau; 42.9%, 40.5%, 48.0%). In the case of KNC, however, the pregnancy rate of control was 55.6%, which was significantly lower than that of IFN-gamma (68.9%; p<0.05). Thus, IFN is effective on the improvement of reproductive efficiency, but further study is needed.

• Food Science of Animal Resources
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• v.33 no.6
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• pp.723-729
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• 2013

In this study, the quality characteristics due to the influence of various thawing methods on electro-magnetic and air blast frozen beef were examined. The loin and round of second grade Hanwoo were sliced into 5-7 cm thickness and packed with aerobic packaging. The packaged beef samples, which were frozen by air blast freezing at $-45^{\circ}C$ and electro-magnetic freezing at $-55^{\circ}C$, were thawed by 4 thawing methods with refrigeration ($4{\pm}1^{\circ}C$), room temperature (RT, $25^{\circ}C$), cold water ($15^{\circ}C$), and microwave (2450 MHz). These samples were thawed to the point, which were core temperature reached $0^{\circ}C$. Analyses were carried out to determine drip and cooking loss, water holding capacity (WHC), moisture contents and sensory evaluation. Frozen beef thawed by microwave indicated a lower drip loss (0.66-2.01%) than the other thawing methods (0.80-2.50%). Cooking loss after electro-magnetic freezing indicated 52.0% by microwave thawing for round compared with 41.8% by refrigeration, 50.1% by RT, and 50.8% by cold water. WHC thawing by microwave with electro-magnetic freezing didn't showed any difference depending on the thawing methods, while moisture contents was higher thawing by microwave with electro-magnetic freezing than refrigeration (71.9%), RT (75.0%), and cold water (74.9%) for round. The texture of sensory evaluation for round thawed by microwave result was the highest than refrigeration (4.7 point), RT (6.4 point) and cold water (6.6 point), while sensory evaluation was no significant difference. Therefore, it was shown that microwave thawing is an appropriate way to reduce the deterioration of meat quality due to freezing.

• Food Science of Animal Resources
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• v.26 no.1
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• pp.43-48
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• 2006

To investigate the effect of boning time and storage temperature on meat quality of duck breast, a total of thirty duck breasts were designed in frozen-thawed, chilled-storage, and cold-boning samples. No significant differences were found among pH of all samples. However, cold-boning samples showed significantly (p<0.05) lower cooking loss than the other samples. Frozen-thawed samples showed significantly (p<0.05) higher lightness ($L^*$) and yellowness($b^*$), shorter sarcomere length and higher shear force values compared to the other samples. The result speculated that muscle shortening was affected by lower temperature (frozen) hence tenderness was decreased. Sarcoplasmic protein solubility showed no significant differences among samples, whereas cold-boning samples showed significantly (p<0.05) higher myofibrillar and total protein solubility than the other samples. The result of sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) patterns, chilled-storage and cold-boning samples showed degradation at high molecular protein (nebulin), which was not observed in frozen-thawed samples. Therefore, this data suggested that muscle shortening, tenderness and protein degradation are not affected by boning time rather affected by rapid change of temperature in frozen-thawed samples.

• Food Science of Animal Resources
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• v.39 no.2
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• pp.240-254
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• 2019

This study investigated the effect of storage state (chilled state on sous-vide, CS; frozen state without thawing on sous-vide, FS; and frozen/thawed states on sous-vide, TS) and sous-vide cooking temperature ($65^{\circ}C$ and $72^{\circ}C$) on the longissimus dorsi muscle quality of pork. FS showed a higher moisture content than that of CS and TS (p<0.001), whereas both FS and CS showed higher expressible moisture loss than that of TS (p<0.001). FS showed a lower cooking loss (p<0.001) than that of CS and TS. FS and TS exhibited significantly higher lipid oxidation than that of CS. Carbonyl and sulfhydryl content were not significantly affected by the storage treatment. FS and TS exhibited lower shear force than that of CS (p<0.001). FS and TS showed higher springiness than that of CS (p<0.001), FS exhibited lower gumminess than that of CS and TS (p<0.01). Sous-vide treatment at $65^{\circ}C$ exhibited significantly higher moisture content and lower expressible moisture loss, cooking loss, and total and sarcoplasmic protein than those at $72^{\circ}C$. Shear force and springiness of $65^{\circ}C$-treated groups were lower than those of $72^{\circ}C$-treated groups (p<0.01). Cooking temperature significantly influenced overall acceptability, whereas the storage state did not affect the overall acceptability. These results indicated that meat quality might be improved upon cooking from the frozen or frozen/thawed state using sous-vide when compared with traditional processing.