Comparison of effects from ultrasound thawing, vacuum thawing and microwave thawing on the quality properties and oxidation of porcine longissimus lumborum

HIGHLIGHTS

• who: Bo Wang et al. from the The texture of muscle was analysed according to the determination of shear force, hardness, springiness, cohesiveness and chewiness of muscleThe muscle chops were cooled to room temperature (, u25e6 C) after cooking. The shear force was determined by using a tenderization analysis (C-LM B tenderization instruments, Northeast Agricultural University, Harbin, China) with a , kg load transducer according to the research by Wang et_al [34] and Holman et_al [35] with slight modifications. The cooled muscle chops (, u25e6 C) were cut into strips (1., u00d7, ., u00d7, ., cm) parallel to the muscle fibre . . .
  

   

  

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