Table 3.
Changes in texture of pork sir loins thawing under ultrasonic thawing systems

Thawing methods	Hardness (N)	Springiness	Chewiness (N)	Cohesiveness
Fresh meat	1952.01±333.161)^a2)	0.99^a	550.89±165.43^a	0.29±0.07^b
Tap water	1825.76±630.30^a	0.99^a	592.37±291.38^a	0.31±0.08^a
0 kHz	1985.74±339.57^a	0.99^a	575.38±156.34^a	0.29±0.05^ab
132 kHz	1343.39±440.09^ab	0.99^a	432.13±205.53^ab	0.32±0.09^a
580 kHz	1169.53±590.56^b	0.98^b	345.74±162.48^b	0.34±0.14^a
1,000 kHz	1509.24±350.26^ab	0.99^a	479.99±152.99^ab	0.31±0.05^ab

The values represent mean±SD (n=6).
Different superscripts within each values indicate significant differences at p<0.05 by Duncan’s multiple range test.