R.  Melendez-Perez, J.L.  Arjona-Roman, R.R.  Velazquez-Castillo, A.  Mendez-Albores, A.  Vazquez-Duran, 
    On the Thermal Properties of Frozen, Refrozen and Freeze Drying Porcine <I>Longissimus dorsi</I>,
    Journal of Animal and Veterinary Advances,
    Volume 10,Issue 22,
    2011,
    Pages 2956-2960,
    ISSN 1680-5593,
    javaa.2011.2956.2960,
    (https://makhillpublications.co/view-article.php?doi=javaa.2011.2956.2960)
    Abstract: Modulated Differential Scanning Calorimetry (Modulated DSC) was used to investigate the protein denaturation characteristics of <I>Longissimus dorsi</I> muscle at different conditions; fresh, frozen and refrozen. Meat was also freeze drying to determinate its thermal properties. The thermograms indicated three exothermic peaks between 45-85&deg;C, corresponding to denaturation of myosin (peak 1), sarcoplasmic proteins (peak 2) and actin (peak 3). Refrozen process significantly affected denaturation enthalpy reducing the value from 2.69-2.21 J g<SUP>-1</SUP>. Samples submitted to freeze drying showed a single sharp peak centered about 81.85&deg;C with a similar trend in regards to denaturation enthalpy. In the case of heat Capacity (Cp), the maximum change was observed at 80&deg;C with a reduction following the order; fresh, frozen and refrozen. This phenomenon was also found for freeze drying samples however, the single broad change was in the temperature range of 40-100&deg;C. From these results, it is concluded that moisture content plays an important role in the thermal properties of meat.
    Keywords: Pork loin;modulated DSC;protein denaturation;enthalpy;heat capacity