Freezing and thawing rate effects on drip loss from samples of pork

The effects of six freezing rates, two storage times and three thawing rates on the drip loss from small samples (approximately 6 g) of pork were studied. Drip was collected by centrifugal extraction. Protein denaturation of the meat sample was analysed by differential scanning calorimetry. At fast freezing rates, drip losses obtained were not significantly different from that of fresh samples. At the slower freezing rates studied, drip losses were greater than that from fresh samples. After four weeks storage, drip losses were significantly greater at the slow freezing rates compared to the samples without storage. However, for the stored samples, there were no differences in drip losses with respect to the initial freezing rates. Furthermore, the drip losses from stored samples were not significantly different from drip losses of samples at the slow freezing rates without storage. No differences in denaturation profiles of the meat samples, composition of drip or total protein concentrations in the drip samples were observed.