2.4. Determination of the freez able water content
The latent heat corresponding to the ice–water transition in the tenderloin pork meat was determined using a μDSC 7 EVO DSC (Setaram, Caluire, France) device connected to a cooling bath. The initial temperature in the cell was −45 °C and a scan at 1 °C/min was programmed up to a final temperature of 20 °C. 10 min dwell isotherms were programmed at the initial and the final temperatures. The reference cell was an empty cell similar to the one containing the meat sample. The samples of the meat were weighed (100–150 mg) in the sample's DSC cell.