Quality Evaluation of Pork with Various Freezing and Thawing Methods

In this study, the physicochemical and sensory quality characteristics due to the influence of various thawing methods on electro-magnetic and air blast frozen pork were examined. The packaged pork samples, which were frozen by air blast freezing at −45℃ or electro-magnetic freezing at −55℃, were th...

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Bibliographic Details
Published in:Korean J Food Sci Anim Resour
Main Authors: Ku, Su Kyung, Jeong, Ji Yun, Park, Jong Dae, Jeon, Ki Hong, Kim, Eun Mi, Kim, Young Boong
Format: Artigo
Language:Inglês
Published: Korean Society for Food Science of Animal Resources 2014
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Article
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC4662221/
https://ncbi.nlm.nih.gov/pubmed/26761493
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2014.34.5.597
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