Abstract – The objective of this study was to investigate the effect of frozen long-storage duration
(two years) on pork quality and intramuscular fatty acid composition in loin. The experiment was
conducted with 43 entire male pigs (Pietrain×(Landrace×Large White)) which were fed a basal diet
without added fat (control diet) or supplemented with different sources of fat: animal fat (1%,
3%), soyabean oil (1%) and calcium soaps of palm oil (1%). In this study only the effect of frozen
storage duration is presented. pH values and 24- and 48-h drip loss percentages were higher (P≤
0.001) in 2-years frozen pork than unfrozen pork, but colour parameters (a* and b* values) were
lower (P≤0.001) in frozen pork. The percentage of intramuscular fat and total saturated and
monounsaturated fatty acids were significantly higher in 2-years frozen pork, whereas this group
had the lowest values of polyunsaturated fatty acids. The worst n-6/n-3 and PUFA/SFA ratios
values was found in 2-years frozen pork. In conclusion, 2-years frozen storage modified negatively
pork characteristics and intramuscular fatty acid profile in this study.
Key Words – Fatty acid composition, Frozen pork, Meat quality