Table 1. Water-holding properties of pork treated with various freezing treatments

Treatment1) Thawing loss (%) Cooking loss (%) Expressible moisture (%)
CT 3.35±0.58b,2) 17.3±2.80b 11.7±1.08b
SAF 6.73±0.63a 28.6±1.70a 17.7±3.50a
EIF 4.44±0.35b 22.0±4.06ab 13.2±1.48b
SSF 4.49±0.71b 18.7±1.48b 15.0±1.41ab