Influence of meat exudates on the quality characteristics of fresh and freeze-thawed pork.

@article{Kim2013InfluenceOM,
  title={Influence of meat exudates on the quality characteristics of fresh and freeze-thawed pork.},
  author={G D Kim and Eun-Young Jung and Hyun-jung Lim and Han-sul Yang and Seon-Tea Joo and Jin-Yeon Jeong},
  journal={Meat science},
  year={2013},
  volume={95 2},
  pages={323-9}
}
The influence of the accumulated exudates released from pork loin of itself on the quality characteristics of fresh and freeze-thawed pork during cold storage was investigated. Pork loins were divided into four groups (fresh pork with exudates, fresh pork without exudates, freeze-thawed pork with exudates and freeze-thawed pork without exudates) and stored at 1.0°C for 7 days. Exudate amount increased due to freeze-thawing and with storage, and most quality traits such as drip loss, cooking… CONTINUE READING
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