{"id":241302,"date":"2026-09-29T12:59:38","date_gmt":"2026-09-29T10:59:38","guid":{"rendered":"https:\/\/www.alimentibevande.it\/uncategorized\/carne-suina-gli-effetti-di-diversi-metodi-di-scongelamento\/"},"modified":"2026-09-29T13:05:06","modified_gmt":"2026-09-29T11:05:06","slug":"pork-the-effects-of-different-defrosting-methods","status":"publish","type":"post","link":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/pork-the-effects-of-different-defrosting-methods\/","title":{"rendered":"Pork: the effects of different defrosting methods"},"content":{"rendered":"\n<p><strong>Pork <\/strong>consumption is widespread worldwide, and freezing is the main method used to preserve and transport this product.<\/p>\n\n\n\n<p>In a <strong>recent study<\/strong> by a group of Chinese researchers (<em>Xue et al.,<\/em> 2025) to evaluate the <strong>efficiency<\/strong> and <strong>quality <\/strong>of different <strong>thawing methods<\/strong>, experiments were conducted using samples of this meat (2 kg), comparing the <strong>natural air thawing<\/strong> (NAT) process, <strong>vacuum steam thawing<\/strong> (VST) and an <strong>innovative method based on vacuum sublimation and rehydration thawing<\/strong> (VSRT). In particular, during the trials, energy consumption and thawing efficiency were assessed by analysing the process time, weight loss and the main quality parameters of the product.<\/p>\n\n\n\n<p>The <strong>results <\/strong>show that the VSRT method delivers the shortest thawing time (approx. 55 min), with reductions of 55.37% and 34.61% respectively compared with the NAT and VST treatments.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<div class=\"su-button-center\"><a href=\"https:\/\/publications.mazzmedia.com\/2FbBrZLdaagibBwbwIDOROrveFg7FE\" class=\"su-button su-button-style-default su-button-wide\" style=\"color:#121010;background-color:#fab21d;border-color:#c88f18;border-radius:12px\" target=\"_blank\" rel=\"noopener noreferrer\"><span style=\"color:#121010;padding:0px 30px;font-size:22px;line-height:44px;border-color:#fcca61;border-radius:12px;text-shadow:none\"> <strong>Article from the October issue of the magazine \u201cMacchine Alimentari\u201d<\/strong> <\/span><\/a><\/div>\n\n\n\n<p><\/p>\n\n\n\n<div class=\"su-button-center\"><a href=\"https:\/\/www.tecnichenuove.com\/riviste\/macchine-alimentari\" class=\"su-button su-button-style-default su-button-wide\" style=\"color:#121010;background-color:#fab21d;border-color:#c88f18;border-radius:12px\" target=\"_blank\" rel=\"noopener noreferrer\"><span style=\"color:#121010;padding:0px 30px;font-size:22px;line-height:44px;border-color:#fcca61;border-radius:12px;text-shadow:none\"> <strong>To continue reading, click here and subscribe<\/strong><\/span><\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>A study demonstrates the potential of a technology based on sublimation and vacuum rehydration to preserve the quality of pork more effectively, whilst offering faster defrosting times and lower energy consumption<\/p>\n","protected":false},"author":3836,"featured_media":241300,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[20580],"tags":[],"tipologia":[22839],"coauthors":[20682],"class_list":["post-241302","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-scientific-studies","tipologia-pork"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pork: the effects of different defrosting methods - Alimentibevande.it<\/title>\n<meta name=\"description\" content=\"A study demonstrates the potential of VSRT technology to preserve the quality of pork more effectively, offering faster defrosting times\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/pork-the-effects-of-different-defrosting-methods\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pork: the effects of different defrosting methods - Alimentibevande.it\" \/>\n<meta property=\"og:description\" content=\"A study demonstrates the potential of VSRT technology to preserve the quality of pork more effectively, offering faster defrosting times\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/pork-the-effects-of-different-defrosting-methods\/\" \/>\n<meta property=\"og:site_name\" content=\"Alimentibevande.it\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/MacchineAlimentariNews\" \/>\n<meta property=\"article:published_time\" content=\"2026-09-29T10:59:38+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-09-29T11:05:06+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/09\/carne_suina.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"640\" \/>\n\t<meta property=\"og:image:height\" content=\"480\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Danilo Balbi\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Danilo Balbi\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/scientific-studies\\\/pork-the-effects-of-different-defrosting-methods\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/scientific-studies\\\/pork-the-effects-of-different-defrosting-methods\\\/\"},\"author\":{\"name\":\"Emanuela Giorgi\",\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/#\\\/schema\\\/person\\\/47f441f1504c75622247562005e6ae00\"},\"headline\":\"Pork: the effects of different defrosting methods\",\"datePublished\":\"2026-09-29T10:59:38+00:00\",\"dateModified\":\"2026-09-29T11:05:06+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/scientific-studies\\\/pork-the-effects-of-different-defrosting-methods\\\/\"},\"wordCount\":204,\"publisher\":{\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/scientific-studies\\\/pork-the-effects-of-different-defrosting-methods\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/static.tecnichenuove.it\\\/alimentibevande\\\/2026\\\/09\\\/carne_suina.jpg\",\"articleSection\":[\"Scientific Studies\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/scientific-studies\\\/pork-the-effects-of-different-defrosting-methods\\\/\",\"url\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/scientific-studies\\\/pork-the-effects-of-different-defrosting-methods\\\/\",\"name\":\"Pork: the effects of different defrosting methods - Alimentibevande.it\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/scientific-studies\\\/pork-the-effects-of-different-defrosting-methods\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/scientific-studies\\\/pork-the-effects-of-different-defrosting-methods\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/static.tecnichenuove.it\\\/alimentibevande\\\/2026\\\/09\\\/carne_suina.jpg\",\"datePublished\":\"2026-09-29T10:59:38+00:00\",\"dateModified\":\"2026-09-29T11:05:06+00:00\",\"description\":\"A study demonstrates the potential of VSRT technology to preserve the quality of pork more effectively, offering faster defrosting times\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/scientific-studies\\\/pork-the-effects-of-different-defrosting-methods\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/scientific-studies\\\/pork-the-effects-of-different-defrosting-methods\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/scientific-studies\\\/pork-the-effects-of-different-defrosting-methods\\\/#primaryimage\",\"url\":\"https:\\\/\\\/static.tecnichenuove.it\\\/alimentibevande\\\/2026\\\/09\\\/carne_suina.jpg\",\"contentUrl\":\"https:\\\/\\\/static.tecnichenuove.it\\\/alimentibevande\\\/2026\\\/09\\\/carne_suina.jpg\",\"width\":640,\"height\":480},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/scientific-studies\\\/pork-the-effects-of-different-defrosting-methods\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/home-ab\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Pork: the effects of different defrosting methods\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/#website\",\"url\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/\",\"name\":\"Alimentibevande.it\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/#organization\",\"name\":\"Tecniche Nuove\",\"url\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/static.tecnichenuove.it\\\/alimentibevande\\\/2026\\\/03\\\/tecniche-nuove.png\",\"contentUrl\":\"https:\\\/\\\/static.tecnichenuove.it\\\/alimentibevande\\\/2026\\\/03\\\/tecniche-nuove.png\",\"width\":620,\"height\":620,\"caption\":\"Tecniche Nuove\"},\"image\":{\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/MacchineAlimentariNews\",\"https:\\\/\\\/www.linkedin.com\\\/showcase\\\/macchinealimentari\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/#\\\/schema\\\/person\\\/47f441f1504c75622247562005e6ae00\",\"name\":\"Emanuela Giorgi\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/adb71a19931bad1fc00d067cbe1f231ba772e7487ea63633b6fb93eec13a1d70?s=96&d=mm&r=g9edd62905a544bcf60c22ba8efa221e5\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/adb71a19931bad1fc00d067cbe1f231ba772e7487ea63633b6fb93eec13a1d70?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/adb71a19931bad1fc00d067cbe1f231ba772e7487ea63633b6fb93eec13a1d70?s=96&d=mm&r=g\",\"caption\":\"Emanuela Giorgi\"},\"url\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/author\\\/emanuelagiorgi\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Pork: the effects of different defrosting methods - Alimentibevande.it","description":"A study demonstrates the potential of VSRT technology to preserve the quality of pork more effectively, offering faster defrosting times","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/pork-the-effects-of-different-defrosting-methods\/","og_locale":"en_US","og_type":"article","og_title":"Pork: the effects of different defrosting methods - Alimentibevande.it","og_description":"A study demonstrates the potential of VSRT technology to preserve the quality of pork more effectively, offering faster defrosting times","og_url":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/pork-the-effects-of-different-defrosting-methods\/","og_site_name":"Alimentibevande.it","article_publisher":"https:\/\/www.facebook.com\/MacchineAlimentariNews","article_published_time":"2026-09-29T10:59:38+00:00","article_modified_time":"2026-09-29T11:05:06+00:00","og_image":[{"width":640,"height":480,"url":"https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/09\/carne_suina.jpg","type":"image\/jpeg"}],"author":"Danilo Balbi","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Danilo Balbi","Est. reading time":"1 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/pork-the-effects-of-different-defrosting-methods\/#article","isPartOf":{"@id":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/pork-the-effects-of-different-defrosting-methods\/"},"author":{"name":"Emanuela Giorgi","@id":"https:\/\/www.alimentibevande.it\/en\/#\/schema\/person\/47f441f1504c75622247562005e6ae00"},"headline":"Pork: the effects of different defrosting methods","datePublished":"2026-09-29T10:59:38+00:00","dateModified":"2026-09-29T11:05:06+00:00","mainEntityOfPage":{"@id":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/pork-the-effects-of-different-defrosting-methods\/"},"wordCount":204,"publisher":{"@id":"https:\/\/www.alimentibevande.it\/en\/#organization"},"image":{"@id":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/pork-the-effects-of-different-defrosting-methods\/#primaryimage"},"thumbnailUrl":"https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/09\/carne_suina.jpg","articleSection":["Scientific Studies"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/pork-the-effects-of-different-defrosting-methods\/","url":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/pork-the-effects-of-different-defrosting-methods\/","name":"Pork: the effects of different defrosting methods - Alimentibevande.it","isPartOf":{"@id":"https:\/\/www.alimentibevande.it\/en\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/pork-the-effects-of-different-defrosting-methods\/#primaryimage"},"image":{"@id":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/pork-the-effects-of-different-defrosting-methods\/#primaryimage"},"thumbnailUrl":"https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/09\/carne_suina.jpg","datePublished":"2026-09-29T10:59:38+00:00","dateModified":"2026-09-29T11:05:06+00:00","description":"A study demonstrates the potential of VSRT technology to preserve the quality of pork more effectively, offering faster defrosting times","breadcrumb":{"@id":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/pork-the-effects-of-different-defrosting-methods\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.alimentibevande.it\/en\/scientific-studies\/pork-the-effects-of-different-defrosting-methods\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/pork-the-effects-of-different-defrosting-methods\/#primaryimage","url":"https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/09\/carne_suina.jpg","contentUrl":"https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/09\/carne_suina.jpg","width":640,"height":480},{"@type":"BreadcrumbList","@id":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/pork-the-effects-of-different-defrosting-methods\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.alimentibevande.it\/en\/home-ab\/"},{"@type":"ListItem","position":2,"name":"Pork: the effects of different defrosting methods"}]},{"@type":"WebSite","@id":"https:\/\/www.alimentibevande.it\/en\/#website","url":"https:\/\/www.alimentibevande.it\/en\/","name":"Alimentibevande.it","description":"","publisher":{"@id":"https:\/\/www.alimentibevande.it\/en\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.alimentibevande.it\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.alimentibevande.it\/en\/#organization","name":"Tecniche Nuove","url":"https:\/\/www.alimentibevande.it\/en\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.alimentibevande.it\/en\/#\/schema\/logo\/image\/","url":"https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/03\/tecniche-nuove.png","contentUrl":"https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/03\/tecniche-nuove.png","width":620,"height":620,"caption":"Tecniche Nuove"},"image":{"@id":"https:\/\/www.alimentibevande.it\/en\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/MacchineAlimentariNews","https:\/\/www.linkedin.com\/showcase\/macchinealimentari"]},{"@type":"Person","@id":"https:\/\/www.alimentibevande.it\/en\/#\/schema\/person\/47f441f1504c75622247562005e6ae00","name":"Emanuela Giorgi","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/adb71a19931bad1fc00d067cbe1f231ba772e7487ea63633b6fb93eec13a1d70?s=96&d=mm&r=g9edd62905a544bcf60c22ba8efa221e5","url":"https:\/\/secure.gravatar.com\/avatar\/adb71a19931bad1fc00d067cbe1f231ba772e7487ea63633b6fb93eec13a1d70?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/adb71a19931bad1fc00d067cbe1f231ba772e7487ea63633b6fb93eec13a1d70?s=96&d=mm&r=g","caption":"Emanuela Giorgi"},"url":"https:\/\/www.alimentibevande.it\/en\/author\/emanuelagiorgi\/"}]}},"_links":{"self":[{"href":"https:\/\/www.alimentibevande.it\/en\/wp-json\/wp\/v2\/posts\/241302","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.alimentibevande.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.alimentibevande.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.alimentibevande.it\/en\/wp-json\/wp\/v2\/users\/3836"}],"replies":[{"embeddable":true,"href":"https:\/\/www.alimentibevande.it\/en\/wp-json\/wp\/v2\/comments?post=241302"}],"version-history":[{"count":1,"href":"https:\/\/www.alimentibevande.it\/en\/wp-json\/wp\/v2\/posts\/241302\/revisions"}],"predecessor-version":[{"id":241304,"href":"https:\/\/www.alimentibevande.it\/en\/wp-json\/wp\/v2\/posts\/241302\/revisions\/241304"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alimentibevande.it\/en\/wp-json\/wp\/v2\/media\/241300"}],"wp:attachment":[{"href":"https:\/\/www.alimentibevande.it\/en\/wp-json\/wp\/v2\/media?parent=241302"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alimentibevande.it\/en\/wp-json\/wp\/v2\/categories?post=241302"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alimentibevande.it\/en\/wp-json\/wp\/v2\/tags?post=241302"},{"taxonomy":"tipologia","embeddable":true,"href":"https:\/\/www.alimentibevande.it\/en\/wp-json\/wp\/v2\/tipologia?post=241302"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/www.alimentibevande.it\/en\/wp-json\/wp\/v2\/coauthors?post=241302"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}