Table 1. Water-holding properties of pork treated with various freezing treatments
Treatment
1)
Thawing loss (%)
Cooking loss (%)
Expressible moisture (%)
CT
3.35±0.58
b,2)
17.3±2.80
b
11.7±1.08
b
SAF
6.73±0.63
a
28.6±1.70
a
17.7±3.50
a
EIF
4.44±0.35
b
22.0±4.06
ab
13.2±1.48
b
SSF
4.49±0.71
b
18.7±1.48
b
15.0±1.41
ab