Comparison of melting frost layers after 2 frozen methods in pork cuts (longissimus dorsi)

The frost formation and fusion of ice crystal on complex materials have a great importance, since they modify quality meat characteristics. Furthermore, changes take place in fiber morphology by formation of ice crystal during freezing. The aim of this work was to measure the frost formation and melting. Morphological frost difference was found, and the fusion times were different too. All the results can be useful to complement and understand the complex thermal processes with phase change at low temperatures. This study implicates thermal and mass concepts; they explain the frost formation and the melting process as an opposing phenomenon.