This study evaluated the effects of freezing method and storage time on the quality changes
of pork longissimus thoracis (LT). The results showed that, compared to air blast freezing …

This study investigated the effects of artificial supercooling followed by still air freezing (SSF)
on the qualities of pork loin. The qualities of pork frozen by SSF were compared with the …

This study investigated the influence of freezing after supercooling, which we also referred to
as supercooled freezing, on the quality of pork tenderloin meat. Experiments for slow and …

This study investigated the effect of various pressure-shift freezing (PSF) conditions (0.1–
200 MPa) on the quality characteristics of pork. Pork was pressurized and cooled down to …

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 …

This study was conducted to investigate the effects of freezing and storage temperature (−
18 C,− 50 C, and− 60 C) on the physicochemical properties of pork neck and chicken leg …

The quality characteristics of pork loin frozen by cryogenic immersion were examined, such
as the drip loss, cooking loss, water holding capacity, moisture content, protein solubility …

The aim of this study was to investigate the influence of the duration of frozen storage (12
and 24 weeks) and the storage temperature (− 18° C or− 80° C) on the shelf life of pork in …

Compared to traditional air freezing, immersion chilling and freezing shows an improvement
in the freezing effect on meat quality, but it is not known whether this advantage persists over …

This study evaluated the effect of freezing rate on the quality characteristics of pork loin to
establish an objective standard for rapid freezing. To generate various freezing rates, three …