Table 5. Changes in the counts (Log CFU/g) of pre-existing microorganisms of frozen pork loin treated with different tempering conditions

Microorganisms	Tempering treatment
	Control	FC		WI		Curved-electrode RF
		4°C	20°C	4°C	20°C	1000 W	1500 W
Total aerobic bacteria	3.35±0.21c1	2.80±0.17de	3.72±0.20b	3.82±0.11ab	4.07±0.18a	3.04±0.23cd	2.62±0.10e
Coliforms	1.68±0.24	N/D2	1.48±0.21	N/D	1.67±0.19	N/D	N/D
Yeast and molds	3.95±0.25	4.12±0.18	3.98±0.29	3.82±0.25	4.13±0.13	4.01±0.15	3.98±0.24