Abstract:

The effects of four different thawing methods, i.e. natural air thawing, thawing in water, microwave thawing
and low-temperature thawing, on quality characteristics of pork Longissimus dorsi muscle were studied. The changes
of eating quality, textural properties, sarcoplasmic proteins and total protein content of thawed pork were analyzed.
The results showed that after thawing of frozen pork in water, the pH approached to 6.0, thawing and cooking losses
were lower, and water-holding capacity was maintained at higher levels. Changes in sarcoplasmic proteins and total
protein contents of frozen pork during thawing affected significantly or extremely significantly textual characteristics.
Microwave thawing was conducive to maintaining meat tenderness and color, and resulted in higher total protein levels
and superior textural properties. Among the four thawing methods, thawing in water and microwave provided better
maintenance of pork quality.

Key words: thawing methods, pork, quality characteristics