title: Effect of deep-freeze storage time and thawing method on intramuscular lipids oxidation and sensory quality of pork loin.
abstract: In the present study, microwave thawing was compared with conventional thawing in atmospheric air. It was found that the quality of intramuscular lipids, reflected in the acid value, deteriorated during six-month deep-freeze storage, irrespective of the thawing method. The sensory quality of m. longissimus dorsi was related to the thawing method and the time of deep-freeze storage. The rate of changes was faster in samples thawed in the air, compared to those thawed in a microwave oven.
authors.affiliation: Department of Commodity Science of Animal Raw Materials, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland. iwona.chwastowska@uwm.edu.pl
authors.forename: I
authors.initials: I
authors.lastname: Chwastowska-Siwiecka
authors.forename: J
authors.initials: J
authors.lastname: Kondratowicz
mesh_terms: D000818:Animals; D005260:Female; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D005615:Freezing; D006801:Humans; D015227:Lipid Peroxidation; D008297:Male; D008460:Meat / Q000592:standards*; D008872:Microwaves; D010084:Oxidation-Reduction; D011786:Quality Control; D013552:Swine; D013649:Taste; D013997:Time Factors