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<p>Minced pork is a versatile, widely consumed product that is often frozen to extend its shelf life in the supply chain. However, the freezing-thawing process induces physicochemical changes that can significantly affect meat quality. While mincing produces particles of different sizes, it remains unclear how these variations affect the product’s resilience to frozen-thawed damage. This study investigated the effect of freezing and thawing on the physicochemical properties of minced pork of varying sizes. Fresh pork shoulder samples were divided into two equal batches, with each batch minced into three sizes (4&#xa0;mm, 6&#xa0;mm, and 11&#xa0;mm). Each sample unit was pooled by size and replicated 15 times. The first batch was stored at − 18&#xa0;°C until frozen, then thawed in a chiller at 4&#xa0;°C. The second batch was analysed in its fresh form. Both fresh and freeze-thawed samples were evaluated for various physicochemical properties, including colour, texture, drip loss, cooking loss, and pH. The study found that mince size (4, 6, 11&#xa0;mm) significantly (<i>p</i> &lt; 0.05) influences meat quality in both fresh and frozen-thawed samples. Freeze-thawed pork showed significantly higher values for drip loss, cooking loss, pH, and cohesiveness than fresh samples. Results indicated that smaller mince sizes freeze faster, forming smaller, more uniform ice crystals. In contrast, larger mince sizes freeze more slowly, leading to larger crystals that can cause texture degradation upon thawing. Additionally, the study revealed an interaction between mince size and meat condition: colour attributes (lightness and yellowness) increased as mince size decreased, whereas quality traits (pH, gumminess, chewiness, and resilience) increased with larger mince sizes. Mince size significantly affects the quality parameters of minced pork, with smaller sizes maintaining better quality after freezing and thawing. To minimize quality loss, processors should prefer 4&#xa0;mm and 6&#xa0;mm minces for frozen pork.</p>

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Impact of freezing and thawing on the quality and textural properties of minced pork at different particle sizes

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年5月9日

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  • Mustapha Abdul,
  • Michelle Fong Wai Cheng,
  • Nor Nadiha Mohd Zaki,
  • Syariena Arshad,
  • Pavan Kumar,
  • Mohammad Rashedi Ismail-Fitry,
  • Iskandar Ishak,
  • Awis Qurni Sazili

摘要

Minced pork is a versatile, widely consumed product that is often frozen to extend its shelf life in the supply chain. However, the freezing-thawing process induces physicochemical changes that can significantly affect meat quality. While mincing produces particles of different sizes, it remains unclear how these variations affect the product’s resilience to frozen-thawed damage. This study investigated the effect of freezing and thawing on the physicochemical properties of minced pork of varying sizes. Fresh pork shoulder samples were divided into two equal batches, with each batch minced into three sizes (4 mm, 6 mm, and 11 mm). Each sample unit was pooled by size and replicated 15 times. The first batch was stored at − 18 °C until frozen, then thawed in a chiller at 4 °C. The second batch was analysed in its fresh form. Both fresh and freeze-thawed samples were evaluated for various physicochemical properties, including colour, texture, drip loss, cooking loss, and pH. The study found that mince size (4, 6, 11 mm) significantly (p < 0.05) influences meat quality in both fresh and frozen-thawed samples. Freeze-thawed pork showed significantly higher values for drip loss, cooking loss, pH, and cohesiveness than fresh samples. Results indicated that smaller mince sizes freeze faster, forming smaller, more uniform ice crystals. In contrast, larger mince sizes freeze more slowly, leading to larger crystals that can cause texture degradation upon thawing. Additionally, the study revealed an interaction between mince size and meat condition: colour attributes (lightness and yellowness) increased as mince size decreased, whereas quality traits (pH, gumminess, chewiness, and resilience) increased with larger mince sizes. Mince size significantly affects the quality parameters of minced pork, with smaller sizes maintaining better quality after freezing and thawing. To minimize quality loss, processors should prefer 4 mm and 6 mm minces for frozen pork.