The effects of spray-chilling carcasses on the shrinkage and quality of beef

After slaughter, alternate beef carcass sides (left, right) were allocated to an intermittent spray-chilling cooling treatment using water (4 cycles per hour; 60 s/cycle) and conventional air chilling (1-2°C; air velocity 0·5 m/s), or conventional air chilling only. Experiments 1, 2, and 3 (n = 19, 26 and 16 carcasses) involved spray-chilling for 4, 8, 12 h in shrouded sides, whereas experiment 4 (n = 16 carcasses) involved 8 h of spray-chilling in unshrouded sides. At 24 h post-slaughter all sides were ribbed (12 13 th ribs ), and assessed for meat and fat colour. Half the treatment and control sides in each experiment were aged for 6 days, while the boneless ribs and inside rounds were removed from the remaining sides, vacuum packaged and held for 6 days. After 6 days of storage, retail packs of rib steaks and round roasts were prepared and assessed for colour and drip losses over a 4-day period. Spray-chilling significantly reduced carcass shrinkage at 24 h post slaughter in experiments 1-4 by 0·48, 0·69, 0·89 and 1·48%, respectively. After 6 days of cooler storage, spray-chilling significantly reduced carcass shrinkage in experiments 3 and 4 only (0·47 and 0·94%). Weight and drip losses for vacuum packaged ribs and inside rounds were not influenced by spray-chilling over 6 days of storage. Spray-chilling had no influence on rate of pH decline, but reduced loin and round muscle temperatures by 1-2°C. Loin eye muscle colour and shear force were not affected by treatment, but in experiments 2, 3 and 4, fat colour was significantly lighter in spray-chilled compared to conventionally chilled sides. Colour changes and drip losses in retail packs over 4 days for rib steaks and round roasts were not related to spray-chilling. It was concluded that spray-chilling could provide a moderate reduction in carcass shrinkage during cooling without having a detrimental influence on muscle quality.     

Physical and sensory attributes of hot-processed and conventionally chilled hams and bellies from electrically stimulated and non-stimulated pork carcasses

Forty-eight fresh hams and bellies were obtained from 24 market weight hogs (x = 94·5 kg) of which twelve were electrically stimulated (ES) by pulsing current immediately after exsanguination. The left side of each non-stimulated (NS) carcas was fabricated after conditioning for 3h post mortem at 17°C (NS hot-processed). The left sides of ES carcasses were fabricated 1 h pm. The right sides were fabricated following a 24 h cooler chill at 2°C (conventionally chilled: CP). Hams from ESCP carcasses had higher (P < 0·05) smokehouse yields than hams from NS carcasses. Hams that were hot-processed had higher smokehouse yields than the NSCP hams. Time of fabrication (1, 3 or 24h post mortem) did not affect smokehouse yields. Conventionally chilled bellies obtained from ES carcasses showed higher (P < 0·05) residual nitrite levels than those front electrically stimulated hot-processed (ESHP) carcasses. No differences were found for residual nitrite levels in the non-electrically stimulated sides. Panelists were unable to detect any sensory differences from the bacon strips. Sensory scores of ham slices were more juicy for non-stimulated hot-processed carcasses (NSHP) than those from ESHP carcasses. Panelists found the ham slices from NSCP carcasses to be more tender (P < 0·05) than those from electrically stimulated cold-processed (ESCP) carcasses. Results from this study clearly indicated that hot-processing of pork can provide hams and bellies that are acceptable for the production of cured hams and bacon of comparable quality and yield to those currently being produced under conventional processing methods.     

The ultra-rapid chilling of lamb carcasses

Experiments were carried out on the effects of chilling lamb carcasses very rapidly in a pre-rigor condition. The chilling regime which was finally used was to cool the carcasses at an ambient temperature of -20°C and an air speed of 1·5 m/s for 3·5 h. Examination of striploins from carcasses subjected to this chilling regime showed that, after 7 day's storage, the meat was as tender as that from carcasses which had been conventionally chilled at 4°C for 24 h There were significant reductions in weight loss as a result of ultra rapid chilling, compared to conventionally chilled carcasses. The reductions obtained after 24 h varied between 0·8 and 0·9%, depending on whether the carcasses were washed or unwashed.     

Effects of Beef Carcass Electrical Stimulation, Hot Boning, and Aging on Unfrozen and Frozen Longissimus dorsi and Semimembranosus Steaks

Ninety-six sides from 48 beef carcasses were used to study the effects of hot boning (HB), electrical stimulation (ES), a combination of electrical stimulation and hot boning (ESHB), and steak storage treatments on longissimus dorsi and semimembranosus steaks. Steak storage treatments were: unfrozen (aged until 6 days postmortem) or frozen (ES, HB, and ESHB frozen 24 hr and controls 48 hr postmortem). ES did not improve taste panel ratings or consistently lower shear force values when compared with control counterparts. Storing carcasses at 5°C for the first 24 hr postmortem and freezing ES steaks at 24 hr versus 48 hr postmortem for the control possibly diluted the effectiveness of ES. However, ES did eliminate any toughening due to HB.     

The ultra rapid chilling of pork

Pork carcasses and sides were ultra rapidly chilled in air at -30°C and 1 m/s for 4 h and compared with controls chilled in air at 0°C and 0·5 m/s for 24 h. All the required heat was removed during the 4-h process, there was a 1% saving in evaporative weight loss, the pork could be cut and packed immediately and there were no important differences in appearance and bacteriological quality. The loin from sides, but not carcasses, froze during chilling and showed a fourfold increase in drip loss. Loins from both sides and carcasses were tougher than the controls.     

The tenderising effect of electrical stimulation of beef carcasses

Electrical stimulation (ES) of beef carcasses soon after death has an accelerated tenderising effect on the musculature, under conditions of slow cooling (8 h at 16°C and then storage in still air at 1°C). The effect is large in the LD muscles, reducing the shear force on day 1 of storage from 11 to 6 kg; on day 14, the difference is still 3·3 kg. These differences would be detected by taste panels. The St muscles show a similar, but less pronounced, effect which would probably not be detected by taste panels. The accelerated tenderisation due to ES can be accounted for by the higher temperatures obtaining in stimulated muscles at the onset of rigor. Rapid cooling soon after death reduces the effect almost to zero. Hence, the extra tenderisation cannot be due to muscle damage during ES. Histological examination shows that stimulated muscles have longer sarcomeres than the controls; they do not exhibit damage. However, with slow cooling, irregular bands of denatured sarcoplasmic protein are deposited within the fibres of stimulated muscles, similar to those found in PSE pig muscles. There is also some shortening of sarcomeres in the region of the bands. The protein is deposited on the myofibrillar surfaces. In spite of the PSE-like appearance, there is no significant increase in drip from the stimulated muscles at 48 h after death.     

Development in myofibrillar water distribution of two pork qualities during 10-month freezer storage

The effects of fresh meat quality (PSE versus DFD), freezing temperature (-20°C versus -80C°) and duration of freezer storage on changes in water mobility and distribution were followed at intervals of 1-2 months during 10-month freezer storage of pork using low-field NMR T(2) relaxometry. Fresh meat quality was found to have a strong significant effect (P<0.0001) on the amount of loosely bound water (relaxation time >100ms) also after freezing, which was reflected in a significantly lower cooking yield in PSE meat compared with DFD meat (P<0.0001). While no significant changes in the cooking yield were observed with increasing length of freezer storage, NMR T(2) relaxation measurements revealed a significant increase in the amount of loosely bound water in PSE meat with increasing length of freezer storage. This finding indicates that NMR T(2) relaxation measurements are quite sensitive to freezing-induced changes in the meat structure, causing a shift in the distribution of water and possibly capable of detecting these before they are reflected in a reduced cooking yield. In addition, an interaction between fresh meat quality and effect of length of freezer storage on the amount of very mobile water easily lost as drip was observed, implying that PSE meat is more susceptible to freezer storage-induced deteriorative changes in the meat structure, causing a shift in the distribution of water, than DFD meat.     

Effect of electrical stimulation, hip suspension and ageing on quality of chilled pig meat

Carcasses from 60 Large white pigs, weighing 62-85 kg, were split and half were stimulated (700 V, 12·5 Hz for 90 s) 20 min after slaughter. Half of the stimulated (ES) and half of the non-stimulated sides were suspended from the Obturator foramen at 40 min after slaughter and resuspended from the Achilles tendon after 6 h. The sides were then subjected to one of two chilling treatments: (a) air at -15°C until M. longissimus dorsi (LD) in the lumbar region was below 10°C (approx. 3 h from slaughter), followed by air at 1°C for the remainder of chilling; (b) air at 1°C throughout. Rapid chilling increased toughness of LD but not M. semimembranosus (Sm). Stimulation improved tenderness in both muscles, increased drip loss in Sm and increased paleness in LD which could be reversed by rapid chilling. Pelvic suspension reduced drip and improved tenderness with similar magnitude to ES. Ageing improved tenderness in all except pelvic suspended sides but ES produced the most tender pork at 7 days.     

The effect of electrical stimulation on the quality of three bovine muscles

Meat bulls were randomly assigned to five treatment groups-intermittent electrical stimulation at 300 V (ES) at 5 min and 35 min post mortem (intact carcasses), 35 min post mortem (split carcasses) and non-stimulated controls (NS) (intact and split carcasses). Stimulated carcasses in all groups showed a significantly more rapid pH fall during the first 8h post mortem in adductor (AD), longissimus dorsi (LD) and triceps brachii (TB) muscles. Cooling rates were relatively slow. Samples were removed from the carcass at 24h post mortem. After vacuum storage at 3°C for 6 days stimulated muscles showed lower drip (LD and TB) and heating loss (TB), lower shear force values (AD, LD and TB) and higher taste panel scores (AD, LD and TB) compared with NS controls. No significant differences in tenderness were observed between the three ES groups. Sarcomere length assessment showed more contraction in NS carcasses, particularly in the superficially located LD and TB. These results suggest that cold shortening may occur in some muscles under cooling conditions so far considered safe in this respect. Since higher drip losses coincided with lower sarcomere lengths in these (NS) muscles, it is suggested that, under these conditions, ES may mask the increased drip losses which are possibly the result of muscle contraction. Furthermore, ES prevents the occurrence of cold shortening and, in addition, may exert some 'extra tenderising effect', which is not related to splitting of the carcass nor restricted merely to the LD muscle.     

Effects of cryogenic chilling on beef carcass grade, shrinkage and palatability characteristics

Alternate right or left sides of 90 carcasses were randomly selected and chilled at -70°C for 5 h, held at +16°C for 4 h and held at 1°C for 15 h (rapid chill-RC). The remaining sides were chilled at -7°C for 24 h (conventional chill-CC). Physical measurements and USDA quality grade data were obtained at 24 h post mortem and palatability samples were collected at 3-5 days post mortem. RC sides had 0·9% less shrinkage (P < 0·05) at 24 h post mortem when compared to paired CC sides. Beef sides that were given the RC treatment had a darker, softer lean (P < 0·01) and received higher marbling scores (P < 0·01) at 24 h post mortem than did CC sides. Loin steaks from RC sides had longer sarcomeres, less shear resistance and higher sensory panel tenderness ratings. It may be possible to rapidly chill carcasses with less carcass shrinkage and with no detrimental effects on USDA quality grade or on beef palatability.     

Quality, palatability and weight loss of pork as affected by electrical stimulation

Forty-five swine (n = 15, stress-susceptible pigs, fasted for 18 h; n = 15, normal pigs, fasted for 48, 60 or 72h; n = 15, normal pigs, fasted for 18 h) were slaughtered. One side of each pig was electrically stimulated (ES)-550 V, 2-6 A, seventeen impulses, 1·8 s on and 1·8 s off per impulse-and the opposite side was not stimulated (NS). Ham and loin temperatures were monitored at 12 and 24 hours post mortem. Carcass quality-marbling, loin eye colour, loin eye firmness, subcutaneous fat firmness and belly firmness-was evaluated at 24 hours post mortem. Sides were fabricated into four lean cuts at 48 hours; cuts were placed on open metal racks in a 2°C cooler and weight loss was measured after 24, 48 and 72 hours storage. At 120 hours post mortem, loin chops were cut, frozen (-24°C for 45 days) and subsequently used to determine thaw loss, cooking loss, Warner-Bratzler shear (WBS) force and palatability. Ham temperatures (12 h) were significantly (P < 0·05) lower for the ES sides from the stress-susceptible, short-fast (SSF) group but not for normal, long-fast (NLF) or normal, short-fast (NSF) groups. ES produced lighter coloured, softer loin eyes in the SSF group but darker coloured, firmer loin eyes and firmer subcutaneous fat in the NLF group. No significant differences (P > 0·05) were detected for thaw loss, cooking loss, palatability ratings or WBS values between ES and NS in the SSF group but chops from ES sides of NLF animals had significantly (P < 0·05) higher ratings for muscle fibre tenderness, overall tenderness and overall palatability. Weight losses of the lean cuts from the ES sides were higher (P < 0·05) than those from NS sides in only three of sixty comparisons of cuts from the three groups of swine. These data suggest that ES had very minimal effects on quality, palatability or weight loss of pork.     

Effect of freezing temperature, thawing and cooking rate on water distribution in two pork qualities

The effects of freezing temperature (-20 versus -80°C) in combination with long-term freezer storage (-20°C) on water mobility and distribution in pork of two qualities (normal and high ultimate pH) were explored using low-field NMR T(2) relaxometry. A marked effect of freezing temperature on the characteristics of intra- and extramyofibrillar water (T(2) relaxation times) in the thawed pork was demonstrated, implying that the freezing temperature in combination with prolonged freezer storage affects the distribution and chemical-physical state of water in the thawed meat. Determination of technological properties (thawing and cooking loss) revealed that the observed T(2) variations related to water distribution and water properties, which were found to be consistent with the degree of structural damage assessed by light microscopy, also were reflected in the technological quality of the meat. Low freezing temperature in combination with prolonged freezer storage was associated with increased thawing and cooking loss. In addition, pH in the fresh meat had a pronounced effect on the distribution of myofibrillar water, as a more homogenous pore size distribution was evident in meat with high pH compared with normal pH. A clear effect of cooking rate on the T(2) relaxation characteristics in the cooked pork was also demonstrated, probably reflecting a cooking rate-induced effect on the myofibrillar structures. The effect of cooking rate on water distribution resulted in a significantly lower cooking loss upon a slow cooking rate (0.5°C/min from 25 to 65°C and 0.3°C/min from 65 to 80°C) compared with a fast cooking rate (1°C/min).     

Studies of extra low voltage electrical stimulation of mature beef carcasses

The quality characteristics of biceps femoris (BF) and semimembranosus (SM) roasts obtained from mature cow carcasses treated with a commercial extra low voltage (30 V) electrical stimulation (LVES) system were determined. LVES was applied for either 2 (ESII) or 4 min (ESIII). Evaluations were conducted on meat obtained from control sides (no ES) aged for either 48 h (Ia) or 7 days (Ib) and from ES sides aged 48 h. ES caused a reduction (P<0·001) in pH values at 2 and 6 h post mortem. At 24 h, the pH of muscles from all carcasses was about 5·5. ES duration did not influence muscle pH. Rib-eye muscle colour for ESII and ESIII carcasses was lighter and brighter (P<0·05) than that of control carcasses. Generally stimulated BF roasts had greater cooking losses than control Group Ib roasts; SM roasts from ES carcasses had lower losses than comparable to Group Ib roasts. ES duration had no effect on per cent cooking losses. Trained panelists generally detected few significant effects in BF roasts due to ES. Warner-Bratzler data indicated that ESII and ESIII BF roasts were similar and significantly more tender than comparable control Group Ib samples: OTMS data indicated that all BF roasts were similar in tenderness. However, SM roasts from ES carcasses were judged more soft (Groups II and III) and tender (ESII) than comparable control roasts. Instrumental measurements of tenderness for SM roasts tended to support the taste panel results. Generally, duration of LVES had no effect on the eating quality of either BF or SM roasts. Since LVES effects on the palatability of SM roasts were evident but the effects of stimulation of BF roasts were few, further studies of this LVES system are needed before its use can be recommended. Generally, increasing post-mortem ageing time for mature control carcasses did not influence either BF or SM roast quality.     

Effect of freezing method and frozen storage duration on lamb sensory quality

This study assessed the effect of three freezing methods with three frozen storage durations (1, 3, and 6 months) on the sensory quality of lamb. Methods were: air blast freezer, freezing tunnel + air blast freezer, and nitrogen chamber + air blast freezer. Meat was frozen after 48 h of ageing (0-4 °C). Fresh meat (72 h ageing at 2-4 °C) was used as control. Sensory analyses (trained panel and consumer tests) were performed on loin chops (Longissimus lumborum) after 24 h of thawing. Results from the trained panel test showed that freezing (method and/or storage duration) had no significant effect. Consumers found that freezing affected sensory quality. Cluster analysis for overall acceptability divided the population into four classes with different preference patterns, and none of them showed a significant preference for fresh meat. The small differences between fresh and thawed meat shown in this study should not give consumers concerns about buying frozen meat or consuming thawed meat.     

Effects of cooling and freezing storage on the stability of bioactive factors in human colostrum

Breast milk constitutes the best form of newborn alimentation because of its nutritional and immunological properties. Banked human milk is stored at low temperature, which may produce losses of some bioactive milk components. During lactation, colostrum provides the requirements of the newborn during the first days of life. The aim of this study was to evaluate the effect of cooling storage at 4°C and freezing storage at -20°C and -80°C on bioactive factors in human colostrum. For this purpose, the content of IgA, growth factors such as epidermal growth factor, transforming growth factor (TGF)-β1 and TGF-β2, and some cytokines such as IL-6, IL-8, IL-10, and tumor necrosis factor (TNF)-α, and its type I receptor TNF-RI, were quantified. Some colostrum samples were stored for 6, 12, 24, and 48 h at 4°C and others were frozen at -20°C or -80°C for 6 and 12 mo. We quantified IgA, epidermal growth factor, TGF-β1, and TGF-β2 by indirect ELISA. Concentrations of IL-6, IL-10, and TNF-α cytokines, IL-8 chemokine, and TNF-RI were measured using the BD Cytometric Bead Array (BD Biosciences, Erembodegem, Belgium). Bioactive immunological factors measured in this study were retained in colostrum after cooling storage at 4°C for at least 48h, with the exception of IL-10. None of the initial bioactive factor concentrations was modified after 6 mo of freezing storage at either -20°C or -80°C. However, freezing storage of colostrum at -20°C and -80°C for 12 mo produced a decrease in the concentrations of IgA, IL-8, and TGF-β1. In summary, colostrum can be stored at 4°C for up to 48 h or at -20°C or -80°C for at least 6 mo without losing its immunological properties. Future studies are necessary to develop quality assurance guidelines for the storage of colostrum in human milk banks, and to focus not only on the microbiological safety but also on the maintenance of the immunological properties of colostrum.     

Model system evaluations of the effects of different levels of K(2)HPO(4) NaCl and oil temperature on emulsion stability and viscosity of fresh and frozen turkish style meat emulsions

The effects of different levels of K(2)HPO(4), NaCl, and the effects of oil temperature used in the evaluation of emulsion stability and viscosity of fresh and frozen beef (fat level adjusted with tail fat from sheep) was studied by utilizing a model system. Emulsion stability (ES) and emulsion viscosity (EV) of frozen meat tissue were both decreased, by 3·6% and 10·5% respectively, when compared to fresh meat. ES was decreased by 4·0% and 3·7% at 5°C and 11°C oil temperature respectively when compared to 21°C. While EV decreased 12·2% at 11°C compared to 21°C, it did not show any statistically significant (P < 0·01) change at 5°C oil temperature. ES and EV were elevated with the addition of phosphate and increasing phosphate levels. These increases for ES were 3·9% and 3·7% with 0·50% and 0·75% phosphate levels respectively, when compared to the 0·00% phosphate control group. Also, the increases for EV were 22·3% and 27·0% with 0·50% and 0·75% phosphate levels respectively, compared to the 0·00% phosphate control group. The alteration of the ES was not statistically P < 0·01) significant for the 0·50% phosphate level when compared to the 0·75% phosphate level. The ES decreased 1·1% for a 3·0% salt level when compared to a 2·5% salt level, and there was statistically (P < 0·05) no effect on the EV.     

Evaluation of green tea extract as a glazing material for shrimp frozen by cryogenic freezing

Solutions of green tea (Camellia sinensis) extract (GTE) in distilled water were evaluated as a glazing material for shrimp frozen by cryogenic freezing. Total of 2%, 3%, and/or 5% GTE solutions (2GTE, 3GTE, 5GTE) were used for glazing. Distilled water glazed (GDW) and nonglazed shrimp (NG) served as controls. The GTE was characterized by measuring color, pH, (o) Brix, total phenols, and % antiradical activity. Individual catechins were identified by HPLC. The freezing time, freezing rate, and energy removal rate for freezing shrimp by cryogenic freezing process were estimated. The frozen shrimp samples were stored in a freezer at -21 °C for 180 d. Samples were analyzed for pH, moisture content, glazing yield, thaw yield, color, cutting force, and thiobarbituric acid reactive substances (TBARS) after 1, 30, 90, and 180 d. The HPLC analysis of GTE revealed the presence of catechins and their isomers and the total polyphenol content was 148.10 ± 2.49 g/L. The freezing time (min) and energy removal rate (J/s) were 48.67 ± 2.3 and 836.67 ± 78.95, respectively. Glazed samples had higher moisture content compared to NG shrimp after 180 d storage. GTE was effective in controlling the lipid oxidation in shrimp. Glazing with GTE affected a* and b* color values, but had no significant effect on the L* values of shrimp.     

Rapid chilling has no detrimental effect on the tenderness of low-voltage electrically stimulated M. longissimus in Chinese bulls

This study investigated the effect of pre-rigor rapid chilling (RC) on the rate of pH and temperature decline, shear force values and ultrastructure of M. longissimus from beef carcasses exposed to electrical stimulation (ES). Chinese bull carcasses were electrically stimulated, and the alternate sides of the carcasses either were chilled conventionally (CC, 0-4°C, air speed 0.5 m/s for 24 h) or they underwent RC (-14±1°C, air speed 3 m/s for 2 h and then cooled under CC conditions until 24 h post-mortem). The results showed that RC increased the rate of temperature decline (P<0.05) and decreased the rate of pH decline (P<0.05). There were no significant differences in the shear force value and sarcomere length of M. longissimus between the two treatments (P>0.05). The results of this study indicate that RC has no detrimental impact on the tenderness of beef carcasses exposed to ES.     

Effect of delay time before chilling on toughness in pork with high or low initial pH

Paired M. longissimus dorsi muscles from 56 carcasses of Danish Landrace and Yorkshire breeds, slaughtered at approximately 90 kg live weight, were utilized to study the potential of cold induced toughness in pork. Based upon the pH value 45 min post stunning, the carcasses were divided in two groups: a low (5·7 ≤ pH < 6·1) and a high one (6·1 ≤ pH ≤ 6·5). The effects on Warner-Bratzler shear force, sarcomere length and myofibril fragmentation of inserting a delay time of 0, 2 and 4 h before carcasses entered the chilling tunnel (operating at -28°C to -22°C) were investigated on early excised muscles as well as on muscles removed 30 h post stunning. The left LD muscle from each carcass served as a control while all right sides were used for treatments. pH and temperature measurements obtained from LD muscles left on carcasses during chilling showed that LD muscles belonging to the high pH group involve a risk of cold shortening even when a 2 h delay was used before passing in to the chilling tunnel. Comparing pH groups, however, sarcomere lengths did not differ in control sides whereas the Warner-Bratzler shear force values were significantly higher in LD muscles taken from the high pH group. Early excision of the LD muscle resulted in shorter sarcomere lengths and increased WB shear force only for carcasses belonging to the high pH group, which, however, could be avoided by introducing a 4 h delay time before rapid chilling. The effect of delay time on tenderness from muscles excised from the carcass 30 h post stunning was much less but a 4 h delay did significantly (P < 0·05) improve tenderness in carcasses with high initial pH. Coefficient of correlation between Warner-Bratzler shear force and sarcomere length was -0·12 and nonsignificant in the low pH group, whereas it was -0·57 and highly significant in the high pH group.     

Physico-chemical and processing quality of porcine M. longissimus dorsi frozen at different temperatures

Longissimus dorsi muscle from six pigs (24 h post-mortem) was cut into portions of similar size and shape (c. 700 g) and vacuum-packed in polyfilm. The muscle specimens were divided into three samples, one frozen at -20°C, another at -80°C and the third served as the control (not frozen). The meat sample frozen at -80°C was transferred to the -20°C freezer. After one month, both frozen pork samples were thawed at -2°C and drip loss (%) was measured. Hunter colour, metmyoglobin (MetMb) formation (%), water-holding capacity (WHC), TBA value, transmission value (TM) and myofibril fragmentation were also determined. There was no significant difference in drip loss for the two frozen samples. No MetMb formation could be detected and Hunter values were basically the same for all three samples. WHC, TBA value and TM were essentially the same for all three samples. TBA value was quite low for each frozen sample, indicating that lipid oxidation did not occur during freezing. Histological examination of both frozen samples indicated inter- and intracellular ice crystal formation at -20°C, and intracellular ice at -80°C, the extent being less than at -20°C. At -20°C, ice crystals were larger and muscle fibre diameter smaller than for the control or -80°C sample. Myofibril fragmentation in both frozen samples was significantly higher than in the control. Pork sausage was prepared from all three samples by adding 2% NaCl and 100 ppm NaNO(2). Cooking loss and colour forming ratios were essentially the same. The sausage sample made from the -20°C frozen meat was harder than that of the other two samples according to rheological measurement.