Pork test description
We conducted a sensory test on six pieces of pork. Five of these pieces underwent freezing via various methods, while one of the pieces is a fresh pork which served as the benchmark for pork quality as fresh pork. Our primary meat cut was pork shoulder with a store-bought frozen pack included in the test. The thawing process involved leaving the frozen pork overnight in a 4°С refrigerator and subsequently cooking it in the oven.
Overview of Pork Samples and Methods
Sample 1: Fresh pork shoulder (FRESH)
Sample 2: Pork shoulder frozen
conventionally via blast freezing (BLAST)
Sample 3: Pork shoulder frozen using Agrifreeze freezing and thawed with Agrifreeze technology (AGRI THAW)
Sample 4: Pork shoulder tenderized using Agrifreeze technology before Agrifreeze freezing (AGRI TENDER)
Sample 5: Pork shoulder tenderized using Agrifreeze technology before Agrifreeze freezing (AGRI)
Sample 6: Store-bought frozen pork (X)


Moisture level
Regarding drip loss, Fresh Pork (Sample 1) and Agrifreeze pork (Samples 3,4,5) showed similar amounts, while Blast frozen pork (Sample 2) had higher drip.

Store-bought frozen pork (X) (Sample 6) didn't release much liquid after cooking, because all moisture had been already left inside the package even before the cooking , moreover there were visible white/light brown patches indicating protein seepage. Very bad quality

Notably, Sample 5 (meat tenderized with Agrifreeze before freezing) exhibited significantly lower drip loss, attributed to higher moisture retention.


Sample 1: FRESH
Sample 4: AGRI TENDER
Sample 3: AGRI THAW
Sample 4: AGRI TENDER
Sample 6: Store-bought frozen pork (X)
Sample 2: BLAST
Sample 5: AGRI
Sample 2: BLAST

Pork Sample
Taste
Texture
Moisture
Total
Sample 1: Fresh pork shoulder (FRESH)
Very good
Very good
Very good
Sample 2: Pork shoulder frozen conventionally via blast freezing (BLAST)
Fair
Poor
Poor
Sample 3: Pork shoulder frozen using Agrifreeze freezing and thawed with Agrifreeze technology (AGRI THAW)
Good
Good
Good
Sample 4: Pork shoulder tenderized using Agrifreeze technology before Agrifreeze freezing (AGRI TENDER)
Very good
Very good
Very good
Sample 5: Pork shoulder tenderized using Agrifreeze technology before Agrifreeze freezing (AGRI)
Good
Good
Good
Sample 6: Store-bought frozen pork (X)
Very Poor
Very Poor
Very Poor
Sensory Test Verdict
Comparing freezing methods, Agrifreeze-frozen pork (Sample 3) closely resembled fresh pork (Sample 1) in taste, texture, and moisture.

In the comparison between Blast frozen pork (Sample 2) and Agrifreeze pork (Sample 5), the latter exhibited higher moisture and slightly better texture.

Store-bought frozen pork (Sample 6) appeared very dry with poor taste, texture and overal quality.

Among the pork samples, Sample 4, where pork shoulder was tenderized using Agrifreeze before freezing, received the highest rating for being the most tender and moist.

Regarding drip loss, Fresh Pork (Sample 1) and Agrifreeze pork (Samples 3,4,5) showed similar amounts, while Blast frozen pork (Sample 2) had higher drip.

Store-bought frozen pork (Sample 6) didn't release much liquid after cooking, because all moist had been already left inside the package even before the cooking , moreover there were visible white/light brown patches indicating protein seepage. Very bad quality

Notably, Sample 5 (meat tenderized with Agrifreeze before freezing) exhibited significantly lower drip loss, attributed to higher moisture retention.
Sensory Test Conclusions
1. Pork frozen via Agrifreeze closely matched the taste of fresh pork after cooking.

2. Agrifreeze-frozen pork tasted better to Blast frozen pork, which showed some taste variation compared to fresh pork.

3. Tenderizing pork with Agrifreeze before Agrifreeze freezing yields the best and superior results among the samples.