Can deep freezing maintain the quality of two different Iberian pork products over a long storage period?
To assess whether prolonged frozen storage preserves the properties of two deep-frozen Iberian pork products (sirloin and ‘picadillo’), the technological, microbiological, and sensory characteristics of both products (n = 32) were evaluated at zero time in the fresh product, and after 12, 18 and 24 ...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2025-12-01
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| Series: | Italian Journal of Animal Science |
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| Online Access: | http://dx.doi.org/10.1080/1828051X.2025.2451179 |
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| author | Ainhoa Sarmiento-García Beatriz Martínez Begoña Rubio Juan-José García-García Ceferina Vieira |
| author_facet | Ainhoa Sarmiento-García Beatriz Martínez Begoña Rubio Juan-José García-García Ceferina Vieira |
| author_sort | Ainhoa Sarmiento-García |
| collection | DOAJ |
| description | To assess whether prolonged frozen storage preserves the properties of two deep-frozen Iberian pork products (sirloin and ‘picadillo’), the technological, microbiological, and sensory characteristics of both products (n = 32) were evaluated at zero time in the fresh product, and after 12, 18 and 24 months of storage at −20 °C after deep-freezing at −80 °C for 50 min after thawing. Frozen storage time affected microbial quality with different trends depending on the microbial count and the product assessed. An increase in pH value and water holding capacity (p < 0.05) was observed in sirloin at the end of storage, while ‘picadillo’ showed the opposite trend. In the sensory analysis, panellists recorded a decrease in value (p < 0.05) as storage time increased for both products, with more evident changes observed in the ‘picadillo’. The higher fat content and the greater surface area of the minced meat could be responsible for the most evident differences. Although ‘picadillo’ was more sensitive to storage, the results suggest frozen storage for up to 24 months of deep-frozen Iberian meat products could preserve their quality. Extended storage of up to 24 months could be a suitable strategy for preserving the high quality of Iberian pork. |
| format | Article |
| id | doaj-art-ae0e558ea45645f89606cb988d664a7f |
| institution | Kabale University |
| issn | 1594-4077 1828-051X |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Italian Journal of Animal Science |
| spelling | doaj-art-ae0e558ea45645f89606cb988d664a7f2025-01-27T11:59:10ZengTaylor & Francis GroupItalian Journal of Animal Science1594-40771828-051X2025-12-0124128129110.1080/1828051X.2025.24511792451179Can deep freezing maintain the quality of two different Iberian pork products over a long storage period?Ainhoa Sarmiento-García0Beatriz Martínez1Begoña Rubio2Juan-José García-García3Ceferina Vieira4Área de Producción Animal, Departamento de Construcción y Agronomía, Facultad de Agricultura y Ciencias Ambientales, Universidad de SalamancaEstación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León (ITACyL)Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León (ITACyL)Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León (ITACyL)Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León (ITACyL)To assess whether prolonged frozen storage preserves the properties of two deep-frozen Iberian pork products (sirloin and ‘picadillo’), the technological, microbiological, and sensory characteristics of both products (n = 32) were evaluated at zero time in the fresh product, and after 12, 18 and 24 months of storage at −20 °C after deep-freezing at −80 °C for 50 min after thawing. Frozen storage time affected microbial quality with different trends depending on the microbial count and the product assessed. An increase in pH value and water holding capacity (p < 0.05) was observed in sirloin at the end of storage, while ‘picadillo’ showed the opposite trend. In the sensory analysis, panellists recorded a decrease in value (p < 0.05) as storage time increased for both products, with more evident changes observed in the ‘picadillo’. The higher fat content and the greater surface area of the minced meat could be responsible for the most evident differences. Although ‘picadillo’ was more sensitive to storage, the results suggest frozen storage for up to 24 months of deep-frozen Iberian meat products could preserve their quality. Extended storage of up to 24 months could be a suitable strategy for preserving the high quality of Iberian pork.http://dx.doi.org/10.1080/1828051X.2025.2451179deep-freezingfat contentiberian porkprolonged storagemeat quality |
| spellingShingle | Ainhoa Sarmiento-García Beatriz Martínez Begoña Rubio Juan-José García-García Ceferina Vieira Can deep freezing maintain the quality of two different Iberian pork products over a long storage period? Italian Journal of Animal Science deep-freezing fat content iberian pork prolonged storage meat quality |
| title | Can deep freezing maintain the quality of two different Iberian pork products over a long storage period? |
| title_full | Can deep freezing maintain the quality of two different Iberian pork products over a long storage period? |
| title_fullStr | Can deep freezing maintain the quality of two different Iberian pork products over a long storage period? |
| title_full_unstemmed | Can deep freezing maintain the quality of two different Iberian pork products over a long storage period? |
| title_short | Can deep freezing maintain the quality of two different Iberian pork products over a long storage period? |
| title_sort | can deep freezing maintain the quality of two different iberian pork products over a long storage period |
| topic | deep-freezing fat content iberian pork prolonged storage meat quality |
| url | http://dx.doi.org/10.1080/1828051X.2025.2451179 |
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