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Food Science and Technology International
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Physical Properties of Frozen Pork Thawed by High Pressure Assisted Thawing Process

S. H. Park

H. S. Ryu

G. P. Hong

Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 1 Hwayang-dong, Kwangjin-Gu, Seoul 143-701, Korea

S. G. Min

Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 1 Hwayang-dong, Kwangjin-Gu, Seoul 143-701, Korea; minsg{at}konkuk.ac.kr

The effects of a high pressure assisted thawing process (HPATP) at 50, 100, 150 and 200MPa at 15ºC on the physical properties of frozen pork, M. longissimus dorsi, were investigated. Treated samples increased pH significantly, compared to atmospheric thawing ones (control). HPATP samples had higher water holding capacities and lower thawing losses than the control. Cooking losses of HPATP treatment decreased at 50 and 100MPa. HPATP had no significant effect (p 0.05) on Warner-Bratzler shear force below 150MPa. There were no differences in colour at 100MPa, however, both L*-and b*-values increased significantly from 150MPa whereas a*-value decreased. According to the results, HPATP treatment improved the quality of frozen pork below 100MPa, effectively.

Key Words: pork meat • high pressure • thawing • physical properties

Food Science and Technology International, Vol. 12, No. 4, 347-352 (2006)
DOI: 10.1177/1082013206068037
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