Effect of supercooled freezing on the quality of pork tenderloin meat under different thawing conditions

Abstract

This study investigated the influence of freezing after supercooling, which we also referred to as supercooled freezing, on the quality of pork tenderloin meat. Experiments for slow and rapid freezing with and without supercooling were carried out. Ice crystal formation was examined using X-ray computed tomography and optical microscope. Thawing of the frozen samples was subsequently conducted to contribute a holistic study on the quality of pork meat prior to further processing or consumption. The investigated thawing methods include the use of tap water, refrigerator, room air, and ice water. Quality measurements such as drip loss, texture, and impedance were employed after thawing. Results showed that the supercooled rapid and slow freezing conditions produced homogeneously distributed smaller ice crystals compared with the conventional non-supercooled freezing. The thawing method has a substantial influence on the drip loss and electric impedance at high frequencies. Supercooled rapid freezing combined with refrigerator thawing was found to be the best method that can improve the meat quality, owing to the morphology of ice crystals and better reabsorption of water during thawing.