A freezing pilot plant combining cryogenic flow and radiofrequency (RF) (2-6 kV) was used to freeze
pork meat. Air and liquid nitrogen freezing were also carried out as controls. Differently frozen samples
were thawed and submitted to oven cooking. After each operation, samples were analysed for colour,
drip loss, and mechanical properties. Although colour and firmness of thawed and cooked meat were
not affected by the freezing procedure, the application of RF significantly decreased drip loss with best
performance at low RF voltage. It was inferred that the water dipole rotation induced by RF allowed
controlling ice crystal size and distribution within meat tissue, leading to better quality properties.
