Changes in the Objective Indices Related to Meat Quality of Porcine <i>Longissimus Dorsi</i> Induced by Different Thawing Methods

Changes in the Objective Indices Related to Meat Quality of Porcine <i>Longissimus Dorsi</i> Induced by Different Thawing Methods

The quality of frozen pork is adversely affected upon thawing. In this study, the influence of various thawing methods for frozen pork, including cold water (18 °C), room temperature (18 °C), and refrigeration (4 °C) thawing, on physicochemical and nutrient substances were examined. The pork samples...

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Bibliographic Details
Main Authors: Xianrui Zheng, Bo Wang, Lisha Shi, Ziyang Wang, Fangyuan Zheng, Yunjiang Xiong, Feiyan Li, Yueyun Ding, Xiaodong Zhang, Zongjun Yin
Format: Article
Language:English
Published: MDPI AG 2024-10-01
Series:Foods
Subjects:
thawing method
pork
meat quality
<i>longissimus dorsi</i>
fatty acids
amino acids
Online Access:https://www.mdpi.com/2304-8158/13/19/3159

Internet

https://www.mdpi.com/2304-8158/13/19/3159

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