Physical properties of frozen pork thawed by high pressure assisted thawing process

The effects of a high pressure assisted thawing process (HPATP) at 50, 100, 150 and 200 MPa at 15 degrees C on the physical properties of frozen pork, M. longissimus dorsi, were investigated. Treated samples increased pH significantly, compared to atmospheric thawing ones (control). HPATP samples had higher water holding capacities and lower thawing losses than the control. Cooking losses of HPATP treatment decreased at 50 and 100 MPa. HPATP had no significant effect (p > 0.05) on Warner-Bratzler shear force below 150 MPa. There were no differences in colour at <= 100 MPa, however, both L*- and b*-values increased significantly from 150 MPa whereas a*-value decreased. According to the results, HPATP treatment improved the quality of frozen pork below 100 MPa, effectively.