Effect of deep-freeze storage time and thawing method on intramuscular lipids oxidation and sensory quality of pork loin.

In the present study, microwave thawing was compared with conventional thawing in atmospheric air. It was found that the quality of intramuscular lipids, reflected in the acid value, deteriorated during six-month deep-freeze storage, irrespective of the thawing method. The sensory quality of m. longissimus dorsi was related to the thawing method and the time of deep-freeze storage. The rate of changes was faster in samples thawed in the air, compared to those thawed in a microwave oven.