Table 1. F-values for the effects of temperature and the air flow rate on quality parameters for frozen pork loin

Quality parameters	Temperature (T)	Air flow rate (v)	Interaction (T×v)
Freezing rate	16.12***	32.48***	8.103**
Ice crystal size	8.398**	10.09**	2.147NS
Thawing loss	6.689**	0.575NS	1.098NS
Cooking loss	41.05***	1.550NS	0.474NS
L*	0.229NS	0.667NS	0.769NS
a*	12.98***	0.617NS	1.081NS
b*	6.821**	0.839NS	0.422NS
Shear force	48.26***	3.550*	6.733**

p<0.05,
p<0.01,
p<0.001.
not significant (p>0.05).