Table 2. Cooking loss, water holding capacity and moisture contents of pork in ham with various freezing and thawing methods.

(Unit: %)
Treatments	Refrigeration1)		RT2)		Cold water3)		Microwave4)
	EM5)	AB6)	EM	AB	EM	AB	EM	AB
Cooking loss	32.9±1.3c	23.1±1.0d	36.5±0.7ab	35.9±1.3ab	37.2±0.7a	33.7±0.6bc	37.4±0.1a	34.8±2.4abc
WHC7)	59.9±1.9c	57.3±0.8b	59.3±0.8ab	58.8±0.1ab	59.3±0.8ab	58.3±0.8ab	59.8±0.3a	59.4±0.5ab
Moisture contents	54.8±3.2b	54.6±1.4b	61.3±0.8a	60.4±0.8a	61.1±1.0a	59.9±1.0a	62.0±0.8a	63.1±1.0a

¹⁾Refrigeration: 4±1℃

²⁾RT (Room temperature): 25℃

³⁾Cold water: 15℃ tap water

⁴⁾Microwave: Thawing method using microwave oven

⁵⁾EM: Electro-magnetic freezing (−55℃)

⁶⁾AB: Air blast freezing (−45℃)

⁷⁾Appearance, flavor, texture, taste and overall acceptability (1=very poor, 9=very good)

^a-dMeans within row different superscripts are significantly differences by freezing and thawing methods (p<0.05).