The purpose of the research was to determine the influence of different conditions of thermal processing of pork loins: I – temp. 85°C, time 112 min., II – temp. 85° and 75°, time 180 min., III – temp. 90° and 85°, time 75 min on the structure of processed meat products, stored as cured semiproducts (P) or final products (F) at near cryoscopic temperature (-3°C) or in frozen conditions (-18°C). Soft heat treatment (II) and storage of processed meat products at near cryoscopic temperature induced minimal changes of their structure.
pork loin, heating, storage, structure