Chiang B.H.NORTON H.W.ANDERSON D.B.2019-07-112019-07-11198101458892https://scholars.lib.ntu.edu.tw/handle/123456789/413356The storage stability of frozen pork patties was studied using a 2X2X2 factorial design comparing hot boned (H) versus chilled meat (C), seasoned (S) versus nonseasoned (N), vacuum (V) versus oxygen permeable (P) packaging and their interactions. Results showed that the effect of hot¡Vprocessing is dependent on the packaging method and the presence of seasoning. In general, vacuum packaging is required to optimize the advantages of hot¡Vprocessing in retarding lipid oxidation. The increased moisture cooking loss of hot processed product can be reduced significantly by the addition of seasoning. Copyright ? 1981, Wiley Blackwell. All rights reservedjournal article10.1111/j.1745-4549.1981.tb00631.x2-s2.0-84986517159https://www.scopus.com/inward/record.uri?eid=2-s2.0-84986517159&doi=10.1111%2fj.1745-4549.1981.tb00631.x&partnerID=40&md5=7c00207c1e11df5d86b45d77a92eec34