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.: Home > Animal Science Papers and Reports > 2008 > Volume 26 Number 3 > Jacek Kondratowicz, Iwona Chwastowska-Siwiecka, Ewa Burczyk

Technological properties of pork thawed in the atmospheric air or in the microwave oven as determined during a six-month deep-freeze storage

Jacek Kondratowicz, Iwona Chwastowska-Siwiecka, Ewa Burczyk
Department of Commodity Science of Animal Raw Materials, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-957 Olsztyn, Poland
Abstract :

The study aimed at determining the effect of the deep-freeze storage time (two weeks, three
months and six months) and thawing method on weight loss and the physicochemical properties of
pork. Thawing in a microwave oven was compared with the traditional method of thawing in the
atmospheric air. After two weeks of deep-freeze storage, the weight losses in longissimus lumborum
muscle samples thawed in a microwave oven were found significantly lower than those observed
in samples thawed in the atmospheric air. Weight losses increased during prolonged deep-freeze
storage, but after six months the differences between samples thawed in a microwave oven and in
the air became less pronounced. Changes in the technological properties of pork were found related to the duration of deep-freeze storage. With no reference to thawing method, deep-freezed pork stored for two weeks was darker in colour than that stored for six months.

Keywords :
deep-freezing / pork / storage / technological properties / thawing /

Date Deposited : 08 Aug 2011 10:36

Last Modified : 08 Aug 2011 10:36

Official URL:

Volume 26, Number 3, - 2008

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