Can deep freezing maintain the quality of two different Iberian pork products over a long storage period? by Ainhoa Sarmiento-García, Beatriz Martínez, Begoña Rubio, Juan-José García-García, Ceferina Vieira

“…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’. …”
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