Table 1. Changes in the drip loss, cooking loss, WHC, and shear force of pork loins with various treatments and storage periods
| Parameters | Treatment | Storage period |
| 0 d | 8 d | 16 d |
| Drip loss (%) | Refrigeration (+3°C) | | 10.46±1.60Aa | 10.54±0.58Ax |
| Supercooling | | 8.24±2.43BCb | 9.44±1.16ABx |
| Freezing (–3°C) | | 9.60±1.92ABab | 10.49±2.99Ax |
| Freezing (–18°C) | | 9.20±3.12ABab | 6.74±0.69Cy |
| Cooking loss (%) | Refrigeration (+3°C) | 30.9±1.9C | 36.3±0.7AB | 36.6±1.3AB |
| Supercooling | 30.9±1.9C | 36.2±1.6AB | 35.5±2.1B |
| Freezing (–3°C) | 30.9±1.9C | 36.8±1.1AB | 37.0±2.8AB |
| Freezing (–18°C) | 30.9±1.9C | 37.0±2.1AB | 38.0±1.1A |
| WHC (%) | Refrigeration (+3°C) | 85.1±0.9A | 82.7±2.7AB | 84.2±1.8Ax |
| Supercooling | 85.1±0.9A | 83.7±1.6A | 83.1±3.3Axy |
| Freezing (–3°C) | 85.1±0.9A | 80.7±1.4AB | 75.7±3.7Cz |
| Freezing (–18°C) | 85.1±0.9A | 81.6±1.9AB | 78.3±2.7BCyz |
| Shear force (g) | Refrigeration (+3°C) | 6,412±440A | 4,447±816BC | 4,291±770BCxy |
| Supercooling | 6,412±440A | 4,237±789BC | 3,881±794Cy |
| Freezing (–3°C) | 6,412±440A | 4,829±1,214BC | 5,509±1,569ABx |
| Freezing (–18°C) | 6,412±440A | 4,835±1,230BC | 5,098±2,132ABCxy |
Means with different letters within the entire data are significantly different (p<0.05).
Means with different letters within the 8-day data are significantly different (p<0.05).
Means with different letters within the 16-day data are significantly different (p<0.05).
WHC, water holding capacity.