Table 1. Thawing loss of thawed pork neck and chicken leg meat according to various freezing temperatures and storage periods

Thawing loss (%)
Sample	Storage temperature (°C)	Storage period (mon)
Sample	Storage temperature (°C)	0.5	1	2	3	4	5	6
Pork neck	−18	0.65±0.08^dA	3.07±0.54^cA	3.16±0.55^cA	5.31±0.51^bA	5.87±0.92^abA	6.08±0.52^abA	6.69±0.76^aA
	−50	0.65±0.04^cA	1.64±0.34^bB	2.01±0.20^bB	2.08±0.16^bB	3.66±0.65^aB	3.63±0.21^aB	3.94±0.36^aB
	−60	0.48±0.07^eB	1.33±0.29^dB	1.64±0.18^bcB	1.71±0.09^cdB	2.00±0.29^bcC	2.26±0.26^abC	2.67±0.38^aC
Chicken leg meat	−18	1.48±0.20^eA	6.46±0.47^dA	8.44±0.63^c	8.96±0.38^bc	10.85±0.54^abA	11.95±1.63^a	12.61±2.25^aA
	−50	1.20±0.14^dAB	5.32±0.33^cB	7.98±1.02^b	8.34±0.49^ab	9.21±0.88^abB	9.99±1.64^a	9.83±0.98^aAB
	−60	0.79±0.32^dB	5.16±0.16^cB	7.57±0.60^b	7.94±0.92^b	9.21±0.32^aB	9.46±0.39^a	9.53±0.46^aB

Means with different letters within the same storage temperature are significantly different (p<0.05).
Means with different letters within the same storage period are significantly different (p<0.05).