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The objective of the present study was to elucidate the physicochemical changes and protein oxidation of porcine longissimus muscle as influenced by different thawing methods. Five kinds of thawing methods, comprising of refrigerator thawing (RT, 4°C), ambient temperature thawing (AT, 20°C), water immersion thawing (WT, 14°C), lotic water thawing (LT, 9°C), and microwave thawing (MT), were used. There...
Effects of different freeze–thaw cycles (0, 1, 3 and 5) on physicochemical change and protein oxidation in porcine longissimus dorsi were investigated. When the number of freeze–thaw cycles increased, the thawing losses, cooking loss and b*-value increased (P<0.05), a*-value decreased (P<0.05). The cutting forces of pork increased after one cycle of freeze–thaw (from 28.3N to 40.4N) (P<0...
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