Table 3. Changes in cooking loss of thawed pork neck and chicken leg meat according to various freezing temperatures and storage periods

Cooking loss (%)
Sample	Storage temperature (°C)	Storage period (mon)
		Control	0.5	1	2	3	4	5	6
Pork neck	−18	42.38±2.19a	41.25±2.28aB	39.68±3.21a	37.23±1.00bB	40.32±1.41aA	33.50±1.64cB	30.65±2.27dB	27.00±1.15e
	−50	42.38±2.19ab	43.39±2.85aAB	40.76±1.57ab	39.14±2.65bcB	35.41±3.75deB	32.93±2.13eB	36.64±1.58cdA	27.72±1.81f
	−60	42.38±2.19ab	45.91±1.68aA	40.44±1.46bc	43.52±0.84aA	36.83±3.89cAB	39.38±1.06bcA	33.12±3.46dAB	26.81±3.01e
Chicken leg meat	−18	43.18±2.98a	38.54±2.41bc	36.13±2.29cd	38.07±1.52bc	35.08±3.97cdAB	41.04±3.13abA	33.00±2.72de	31.94±2.25e
	−50	43.18±2.98a	40.79±1.62ab	38.23±1.74bc	36.98±5.66bcd	32.92±4.49dB	34.68±2.77cdB	34.88±2.70cd	28.26±3.01e
	−60	43.18±2.98a	41.30±1.90ab	38.10±2.99b	38.12±3.12b	39.88±2.26abA	38.08±2.34bAB	30.69±2.95c	32.41±4.52c

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).