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Ice Crystal Growth in Frozen Pork Study by Abigail Ushiña is a document available to read on EtoBox.
What is Ice Crystal Growth in Frozen Pork Study about?
This study investigates the effects of freezing methods and storage conditions on ice crystal growth and quality in pork longissimus lumborum muscle. Results indicate that liquid medium freezing maintains better water holding capacity and color compared to traditional air freezing, and that freezing storage is superior to superchilling for long-term preservation. These findings provide valuable insights for improving pork quality and storage practices in the industry.
- Author
- Abigail Ushiña
- Language
- EN