Study of the freezing process and ice crystal growth during freezing and storage of pork

The objective of this study was to explore the effects of freezing treatment and storage conditions on ice crystal growth and quality changes in pork longissimus lumborum (LL) muscle. The findings revealed that the freezing rate of liquid medium was significantly higher than that of air medium at the same temperature, whereas the freezing rates for −80 °C freezing, 95% ethanol (−40 °C) freezing and the developed freezing medium (−40 °C) were similar, which also indicated that a low-viscosity food refrigerant was obtained by our team. Compared with traditional air freezing, liquid medium freezing with a high freezing rate could better maintain the water holding capacity and colour difference of pork, slowing quality deterioration. Furthermore, compared with superchilling storage, freezing storage was a better method for long-term food storage. These results provide a theoretical foundation and technical support for the pork industry. • The ice crystal growth process in the freezing process of pork was investigated. • A low-toxicity food liquid freezing medium was developed. • A shelf life model of pork under superchilling and frozen storage conditions was constructed.