Abstract
The freeze dried pork meat was digested by pepsin and trypsin. And fat autoxidation was measured with TBA method. The free amino acids contents and TBA measurements were made from July to December. The maximum level of free amino acids liberation was appeared 2-4 week after the drying, and this liberation was decreased gradually. The free amino acids liberation was remarkably decreased after 12-14 weeks. The peptides, intermediates of protein digestion, was increased gradually in the storage. The TBA changes and protein digestibility was not related in this experiment.
