The aim of the present study was to evaluate the effect of frozen storage duration (3, 6, 9, 12, 15, 18 months) on physical, chemical and microbial properties of pork in three cuts (loin, ham, and belly rib). During frozen storage, significant alterations in physical and chemical parameters were observed through the increase of the total exudate, pH and lightness (L*), and a decrease of shear force and yellowness (b*). Water content in ham samples decreased, while protein content increased. The lipid oxidation (TBA) values in loin and ham samples increased for up to fifteen months of frozen storage, after which they decreased. The proportion of saturated fatty acids in frozen samples was significantly higher than in fresh meat. The total amount of Enterobacteriaceae, S. aureus and Pseudomonas spp. decreased during frozen storage, indicating that freezing may reduce the number of bacteria found in meat. Frozen pork microflora did not change after eighteen months of storage.

本研究的目的是评估冷冻保存时间（3、6、9、12、15、18个月）对猪肉在三个部位（里脊肉，火腿和肋骨）的物理，化学和微生物特性的影响。在冷冻储存期间，通过增加总渗出液，pH和亮度（L *）以及降低剪切力和泛黄（b *），可以观察到物理和化学参数的显着变化。火腿样品中的水分减少，而蛋白质含量增加。腰部和火腿样品中的脂质氧化（TBA）值在长达15个月的冷冻保存后均增加，然后降低。冷冻样品中饱和脂肪酸的比例显着高于新鲜肉类。总量的肠杆菌科细菌，金黄色葡萄球菌和假单胞菌属。在冷冻储存过程中减少，表明冷冻可以减少肉中发现的细菌数量。冷冻猪肉的微生物区系在储存18个月后没有变化。