The aim of this study was to evaluate the effect of aging/freezing sequence and freezing rate on quality attributes and oxidative stability of frozen/thawed pork loins (M. longissimus lumborum, n = 6). Six treatments were prepared by combining 3 aging/freezing sequences (FT, freezing/thawing only; AFT, aging prior to freezing/thawing; and FTA, freezing/thawing and aging) with 2 freezing rates (slow- and fast-freezing). The lowest purge/thaw loss and drip loss were found for AFT, in which fast-freezing reduced total exudate loss (P < 0.05). Aging combination (AFT/FTA) decreased shear force of frozen/thawed pork loins, and FTA with slow-freezing caused the lowest shear force (P < 0.05). However, aging combination regardless of the sequence accelerated discoloration and lipid/protein oxidation during display (P < 0.05). This study suggests that aging prior to freezing coupled with fast-freezing could be an effective way to minimize quality defects of frozen/thawed only meat, particularly water-holding capacity and tenderness.

本研究的目的是评估老化/冷冻顺序和冷冻速率对冷冻/解冻猪里脊肉（M. longissimus lumborum，n  = 6）的品质属性和氧化稳定性的影响。通过将3个老化/冷冻序列（FT，仅冷冻/解冻； AFT，冷冻/解冻之前的老化；以及FTA，冷冻/解冻和老化）与2种冷冻速率（慢速冷冻和快速冷冻）相结合，制备了6种处理方法。对于AFT，吹扫/融化损失和滴落损失最低，其中快速冷冻减少了总渗出液损失（P  <0.05）。时效组合（AFT / FTA）降低了冷冻/解冻猪里脊肉的剪切力，而具有缓慢冷冻作用的FTA引起的剪切力最低（P <0.05）。但是，无论顺序如何，老化组合都会加速显示过程中的褪色和脂质/蛋白质氧化（P  <0.05）。这项研究表明，冷冻前的熟化以及快速冷冻可能是一种有效的方法，可以最大程度地减少冷冻/解冻后的肉的质量缺陷，尤其是保水能力和嫩度。