Peng Tao, Deng Jiehong, Tan Xinghe, et al. Effect of Partial Frozen on Quality of Pork[J]. Journal of refrigeration, 2012, 33(3).
DOI:
Peng Tao, Deng Jiehong, Tan Xinghe, et al. Effect of Partial Frozen on Quality of Pork[J]. Journal of refrigeration, 2012, 33(3). DOI: 10.3969/j.issn.0253-4339.2012.03.074.
physicochemical parameters such as total volatile base nitrogen
drip loss
water retention rate
pH and sensory evaluation
the fresh-keeping quality of pork were compared under steady -2℃(partial frozen)
4℃(cold storage) and -18℃(frozen storage). The results show that partial frozen pork could keep the first grade of freshness for 15d and the second grade of freshness for 27d
while 4℃ was only 6d. -2℃ (partial frozen) pork had less drip loss
higher water retention rate and more acceptable sensory compared with that frozen stored at -18℃. So partial frozen can be an effective method for keeping freshness of pork.