Pork Freezing and Quality Improvement: The Effect of Immersion Freezing Assisted By Magnetic Field.

To better investigate the effect of magnetic field assisted immersion freezing on WHC (water holding quality) of pork and compare it with the effect of air freezing and immersion freezing, different magnetic field intensity-assisted immersion freezing methods were used in this experiment. The static magnetic field intensity ranged from 0 ~ 10 mT, and the magnetic field intensity gradient was increased in each group. The results demonstrated the freezing rate, water distribution, WHC, and myofibrillar arprotein content. The fresh-keeping effect of 6 mT on meat quality was the most significant among the several treatment groups, and the thawing loss was 44.96% lower than that of the 0 mT. At the same time, the 6 mT group also helped to control pH, cooking loss, centrifugal loss, freezing rate, protein oxidation, and water distribution. The experimental results showed that the novel freezing method could improve the quality of pork, but the specific effect of magnetic field intensity did not become more significant with the increase of magnetic field intensity. [ABSTRACT FROM AUTHOR]