@article{MAKHILLJAVA201110223040,
    title = {On the Thermal Properties of Frozen, Refrozen and Freeze Drying Porcine <I>Longissimus dorsi</I>},
    journal = {Journal of Animal and Veterinary Advances},
    volume = {10},
    number = {22},
    pages = {2956-2960},
    year = {2011},
    issn = {1680-5593},
    doi = {javaa.2011.2956.2960},
    url = {https://makhillpublications.co/view-article.php?issn=1680-5593&doi=javaa.2011.2956.2960},
    author = {R.,J.L.,R.R.,A. and},
    keywords = {Pork loin,modulated DSC,protein denaturation,enthalpy,heat capacity},
    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.}
    }