Table 2. Water-holding capacity of thawed pork neck and chicken leg meat according to various freezing temperatures and storage periods

WHC (%)
Sample	Storage temperature (°C)	Storage period (mon)
Sample	Storage temperature (°C)	Control	0.5	1	2	3	4	5	6
Pork neck	−18	88.3±0.5^a	78.7±0.7^bB	77.1±0.7^bc	75.9±1.5^bcdB	75.7±2.5^bcd	74.5±1.0^cde	73.5±3.0^de	71.3±2.7^eB
	−50	88.3±0.5^a	81.5±2.3^bAB	80.7±2.4^b	79.2±3.9^bcA	79.9±2.8^b	78.3±1.7^bc	77.4±6.2^bc	74.0±1.0^cAB
	−60	88.3±0.5^a	82.4±1.4^bA	80.6±3.1^bc	79.7±3.2^bcdA	78.9±0.2^bcd	77.3±2.7^cd	76.8±1.2^cd	75.9±1.5^dA
Chicken leg meat	−18	82.5±3.2^a	74.6±7.6^abc	72.5±1.8^bcdB	67.4±5.3^cdB	70.6±3.2^bcd	77.0±1.0^ab	68.0±7.4^cd	65.4±0.6^dB
	−50	82.5±3.2^a	75.8±1.6^bc	79.5±1.8^abAB	73.1±4.1^cAB	73.6±3.9^c	74.2±1.7^bc	70.8±3.1^c	70.1±3.8^cAB
	−60	82.5±3.2^a	82.5±2.3^a	82.3±6.6^aA	77.6±1.6^abA	73.4±2.1^c	75.5±4.0^ab	75.0±5.6^b	71.5±2.4^bA

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).
WHC, water-holding capacity.