Combined Impacts of Initial Freezing Rate and Thawing/Cooking Conditions on Physicochemical and Textural Properties of Pork Patties

Combined Impacts of Initial Freezing Rate and Thawing/Cooking Conditions on Physicochemical and Textural Properties of Pork Patties

This study aimed to investigate the combined impact of freezing rates (slow freezing rate [SFR]: 0.06°C/min; fast freezing rate [FFR]: 0.45°C/min; ultra-fast freezing rate [UFR]: 1.20°C/min) and thawing methods (cooking from frozen state [UTC]; water immersion in a 25°C water bath [WAT]; refrigerato...

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Bibliographic Details
Main Authors:	Brad Kim, Hyun-Wook Kim, Jihan Kim, Jinkyu Seo
Format:	Article
Language:	English
Published:	Iowa State University Digital Press 2023-08-01
Series:	Meat and Muscle Biology
Subjects:	freezing rate thawing method cooked pork patty physicochemical characteristics textural properties
Online Access:	https://www.iastatedigitalpress.com/mmb/article/id/16190/

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