Effect of tempering methods on quality changes of pork loin frozen by cryogenic immersion

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• 作者：Eun Ji Choi^a ; Hae Woong Park^a ; Young Bae Chung^a ; Sung Hoon Park^b ; Jin Se Kim^c ; Ho Hyun Chun^a ; ^{hhchun@wikim.re.kr}
• 关键词：Defrosting ; Tempering ; Radio frequency ; Quality ; Pork
• 刊名：Meat Science
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：124
• 期：Complete
• 页码：69-76
• 全文大小：945 K
• 卷排序：124

文摘

Forced-air tempering of frozen pork loin was the most time-consuming process. Radio frequency (RF) reduced the tempering time of frozen pork loin. RF tempering caused less damage to the meat structure of the pork loin. The internal thermal distribution was very uniform with RF tempering.