title: Changes in histological structure and physiochemical properties of raw, cured, smoked pork loins resulting from freezing near cryoscopic temperature.
abstract: The aim of the study was to determine the effects of unintended freezing during cold storage (deep chilling conditions) and low freezing temperatures (-10 degrees C) of raw pork loins, cured and smoked, on their histological structure and some physicochemical characteristics. The experimental products after freezing at -10 degrees C, were stored at the same temperature for 0, 2, 4 and 6 days, thawed thereafter and immediately deep chilled at near cryoscopic temperature (-3 degrees C) for 0, 2, 4 or 6 days. These conditions were changing the histological structures of pork loin, the water holding capacity (WHC) was reduced by frozen storage but improved by deep chilling; the maximum shear force and energy were increased. The more the freezing at -10 degrees C was prolonged, the more unfavourable were the changes in structure, WHC and tenderness. Deep chilling at -3 degrees C after thawing of the experimental material on the other hand favourably affected the parameters measured. Freezing at -10 degrees C and deep chilling at -3 degrees C did not affect the electrophoretic picture of pork loin proteins nor the water activity. Freezing itself had no influence on WHC. Changes were due to storage.
authors.affiliation: Federal Centre for Meat Research, Institute for Chemistry and Physics, Kulmbach, Germany.
authors.forename: T
authors.initials: T
authors.lastname: Szmańko
authors.forename: K O
authors.initials: KO
authors.lastname: Honikel
authors.forename: K
authors.initials: K
authors.lastname: Hofmann
mesh_terms: D000818:Animals; D001834:Body Water / Q000737:chemistry; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D004591:Electrophoresis, Polyacrylamide Gel; D005511:Food Handling; D005519:Food Preservation; D005615:Freezing; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000032:analysis*; D018485:Muscle Fibers, Skeletal / Q000502:physiology / Q000648:ultrastructure; D009124:Muscle Proteins / Q000737:chemistry; D018482:Muscle, Skeletal / Q000033:anatomy & histology* / Q000737:chemistry*; D009210:Myofibrils; D013552:Swine; D013696:Temperature
chemical_list: D009124:Muscle Proteins