Protease and Quick-freezing Treatments for Removing Connective Tissue and Fat from Pork Loin

Abstract

During meat processing, connective tissue and fat are often removed. Previous studies have reported that protease treatment (PrT) and quick-freezing treatment (QFT) effectively remove connective tissue and fat from beef tallow during cooking. This indicated that tissue removal may be unnecessary; however, its applicability to general meat remains unclear. In this study, the juice loss, nutritional components, and taste of PrT/QFT-treated grilled pork loin meat were compared with those of untreated loin. The results revealed that PrT/QFT facilitates the removal of connective tissue and fat, thereby reducing the fat content and enhancing the protein content. Additionally, sensory evaluation indicated that PrT/QFT significantly reduced greasiness without affecting the comprehensive preference. These results indicated that PrT/QFT can enhance the nutritional value and sensory quality of general meat products.