Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins

Hyun-Wook Kim; Ji-Han Kim; Jin-Kyu Seo; Derico Setyabrata; Yuan H Brad Kim

doi:10.1016/j.meatsci.2018.01.024

Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins

Meat Sci. 2018 May:139:162-170. doi: 10.1016/j.meatsci.2018.01.024. Epub 2018 Jan 31.

Authors

Hyun-Wook Kim¹, Ji-Han Kim², Jin-Kyu Seo³, Derico Setyabrata⁴, Yuan H Brad Kim⁵

Affiliations

¹ Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette 47907, IN, USA; Department of Animal Science & Biotechnology, Gyeongnam National University of Science and Technology, Jinju 52725, South Korea.
² Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette 47907, IN, USA; Department of Food Science & Biotechnology of Animal Resources, Konkuk University, Seoul 05029, South Korea.
³ Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette 47907, IN, USA; Division of Applied Life Science (BK21 Plus), Gyeongsang National University, Jinju 52828, South Korea.
⁴ Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette 47907, IN, USA.
⁵ Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette 47907, IN, USA. Electronic address: bradkim@purdue.edu.

PMID: 29427852
DOI: 10.1016/j.meatsci.2018.01.024

Abstract

The aim of this study was to evaluate the effect of aging/freezing sequence and freezing rate on quality attributes and oxidative stability of frozen/thawed pork loins (M. longissimus lumborum, n = 6). Six treatments were prepared by combining 3 aging/freezing sequences (FT, freezing/thawing only; AFT, aging prior to freezing/thawing; and FTA, freezing/thawing and aging) with 2 freezing rates (slow- and fast-freezing). The lowest purge/thaw loss and drip loss were found for AFT, in which fast-freezing reduced total exudate loss (P < 0.05). Aging combination (AFT/FTA) decreased shear force of frozen/thawed pork loins, and FTA with slow-freezing caused the lowest shear force (P < 0.05). However, aging combination regardless of the sequence accelerated discoloration and lipid/protein oxidation during display (P < 0.05). This study suggests that aging prior to freezing coupled with fast-freezing could be an effective way to minimize quality defects of frozen/thawed only meat, particularly water-holding capacity and tenderness.

Keywords: Aging sequence; Fast-freezing; Frozen meat; Lipid oxidation; Protein oxidation.

MeSH terms

Animals
Color
Food Handling / methods*
Freezing*
Oxidation-Reduction
Red Meat / analysis
Red Meat / standards*
Shear Strength
Swine
Water

Substances

Water