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