Thawing of Pork Loin

M. Hviid; M. Darré; J. Würtz

Thawing of Pork Loin

In: 63rd International Congress of Meat Science and Technology

Authors:

M. Hviid

M. Hviid DMRI, Danish Technological Institute, 2630 Taastrup, Denmark; mahd@dti.dk

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M. Darré

M. Darré DMRI, Danish Technological Institute, 2630 Taastrup, Denmark; mahd@dti.dk

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, and

J. Würtz

J. Würtz DMRI, Danish Technological Institute, 2630 Taastrup, Denmark; mahd@dti.dk

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Type:: Chapter

Pages:: 194–195

DOI:: https://doi.org/10.3920/9789086868605_077

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Meat for further processing is often distributed frozen, and therefore, effects of freezing and thawing on pork loin quality are still very important. The rate of the freezing process is very important for the meat colour and exudate quality after thawing, whereas the rate of thawing has less influence on the amount of exudate after thawing. The thawed meat can be stored after thawing. This study shows that after four days, the colour will be lighter, and the amount of exudate will be higher, resulting in a lower yield and a risk of faster bacterial growth during storage.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Thawing of Pork Loin

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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