A comparison of the effects of −1 °C storage without ice crystal formation and chilled storage on pork loin quality

This study investigates the effects of −1 ℃ storage on pork loin quality compared to chilled storage temperatures such as 4, 2, and 0 ℃. The −1 ℃ storage suppressed the increase in viable bacteria counts and the decrease in inosine monophosphate (IMP) content compared to chilled storage. The activity levels of cathepsin and aminopeptidase, which are involved in producing free amino acids, at −1 ℃ were almost the same as those at 0 ℃; however, they were lower than those at 4 and 2 ℃. Drip loss was lower during −1 ℃ storage compared to chilled storage. The −1 ℃ storage has the advantage of suppressing the increase in viable bacteria counts and drip loss and the decrease in IMP content, and it can be used to maintain pork loin quality during extended storage in an unfrozen state.