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  • Title: Combined impacts of initial freezing rate of pork leg muscles (M. biceps femoris and M. semitendinosus) and subsequent freezing on quality characteristics of pork patties.
    Author: Tuell JR, Seo JK, Kim YHB.
    Journal: Meat Sci; 2020 Dec; 170():108248. PubMed ID: 32736287.
    Abstract:
    The objective of this study was to determine the combined impacts of initial sub-primal freezing with subsequent freezing of manufactured pork patties on quality attributes and oxidative stability. Patties were manufactured (n = 3 batches) from pork leg muscles (M. biceps femoris and M. semitendinosus) frozen at different methods including still-air freezing (SAF), blast freezing (BF), and cryogenic freezing (CF). Then, patties were subjected to additional freezing treatments. Frozen/thawed patties exhibited increased cooking loss, springiness, and chewiness, lipid and protein oxidation, and decreased protein solubility compared to unfrozen counterparts (P < .05). However, patties from CF legs maintained similar protein solubility and lipid/protein oxidation compared to unfrozen controls (P > .05), while significantly minimizing sub-primal thawing loss and oxidation compared to patties from SAF. The results of the present study suggest the importance of initial freezing rate of sub-primals with subsequent freezing on quality characteristics of frozen/thawed meat patties.
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