Physicochemical properties of reduced-salt cured pork loin as affected by different freezing temperature and storage periods

The objective of this study was to evaluate functional properties of reduced-salt pork meat products made of pre-rigor pork loin treated by different freezing temperatures (-30°C and -70°C) during storage. Pre-rigor cured pork loin with 1.0% added salt was compared to post-rigor muscle added with 1.5% salt for pH, color (L*, a*, b*), cooking loss (CL), expressible moisture, warner-Bratzler shear value, thiobarbituric acid reactive substances (TBARS), and volatile basic nitrogen (VBN). Pre-rigor cured pork loins had higher pH and temperature than post-rigor ones as raw meat (p0.05). The CL (%) of pre-rigor cured pork loins was the lowest when frozen at -70°C. The TBARS and VBN increased from 8 weeks of storage (p0.05). Pre-rigor cured pork loins added with 1.0% salt showed similar characteristics to post-rigor pork loins added with 1.5% salt. Cured pork loins could be produced using pre-rigor muscle added with 1/3 of the original salt level (1.5%) and could be stored for up to 4 wks of frozen storage, regardless of a frozen temperature of -30°C or -70°C without detrimental effects.