Physicochemical Properties of Pork Neck and Chicken Leg meat Under Various Freezing Temperatures in a Deep Freezer

Eun Jeong Kim1,2, SangYoon Lee1, Dong Hyeon Park1, Honggyun Kim3, Mi-Jung Choi1,*
Author Information & Copyright
1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea
2Refrigerator Research of Engineering Division, Home Appliance and Air Solution Company, LG Electronics, Changwon, Korea
3Department of Food Science and Biotechnology, Sejong University, Seoul, Korea
*Corresponding Author : Mi-Jung Choi. Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea. Tel: +82-2-450-3048. Fax: +82-02-455-3726. E-mail:

© Copyright 2020 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Nov 26, 2019 ; Revised: Mar 10, 2020 ; Accepted: Mar 15, 2020

Published Online: Mar 19, 2020


This study was conducted to investigate the effects of freezing and storage temperature (-18°C, -50°C, and -60°C) on the physicochemical properties of pork neck and chicken leg meat in home-scale deep freezers. Pork neck was cut to a thickness of 3 cm (9 × 9 × 3 cm, 150 g), individually packed in air-containing packages, and stored at different temperature (-18, -50 and -60°C) for 6 months. Chicken leg meats were prepared (10 cm long, weighing 70 g) and packed in the same manner. Frozen samples were thawed at 2°C. Physicochemical properties such as thawing loss, cooking loss, water-holding capacity, color, volatile basic nitrogen (VBN), and thiobarbituric acid reactive substances (TBARS) were evaluated. The samples frozen by deep freezing (-60°C) was favorable with respect to thawing loss, color, and VBN. Samples frozen at -60°C had lower values of thawing loss and VBN than those frozen at -18°C for all storage periods (p<0.05). Color parameters were more similar to those of fresh meat than to those of samples frozen at -18°C for 6 months. The TBARS of all samples were below 0.3 mg malondialdehyde/kg, thereby indicating oxidative stability of lipids. Consequently, deep freezing at -60°C may be acceptable for maintaining the quality of fresh pork neck and chicken leg meat for 6 months without deterioration.

Keywords: pork neck; chicken leg meat; deep freezing; meat quality; domestic deep freezer

Journal Title Change

We announce that the title of our journal and related information were changed as below from January, 2019.


Before (~2018.12)

After (2019.01~)

Journal Title

Korean Journal for Food Science of Animal Resources

Food Science of Animal Resources

Journal Abbreviation

Korean J. Food Sci. An.

Food Sci. Anim. Resour.







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