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KMID : 0380619900220020123
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 2 p.123 ~ p.128
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Quality Changes of Thawed Porcine Meat on the Thawing Methods
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Abstract
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In order to establish the optimal thawing condition of frozen pork, hot-air thawing and micro wave thawing were evaluated at various conditions. In hot-air thawing, the higher the air temperature and the lower the meat surface temperature, the grater the thawing rate was. In microwave thawing, the grater the power and the lower the meat core temperature, the faster the thawing rate was. Comparing the two methods, microwave thawing was found to be significantly faster than hot-air thawing. TBA value and cooking loss were higher in hot-air thawing than that of refrigeration thawing or microwave thawing. Total extractable protein tended to be lower in hot-air thawing than that of the other two thawing methods. WHC decreased with the increase of hot-air and meat surface temperature whereas no significant difference was observed in microwave thawing regardless of the thawing conditions. Total microbial counts of thawed meat by the hotair or microwave thawing were lower than that of refrigeration thawing.
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