The Relationship between Rehydration Time and Tenderness at Different Rehydrating Water Temperatures in Freeze-Dried Pork Loin

Meat tenderness is one of the key factors determining consumer satisfaction and food quality. Freeze drying a critical aspect preservation. Foods produced this way can be stored for an exceedingly long time, but they are characterized by being very hard in texture requiring rehydration before use. This study presents investigation focusing on finding preparation parameters freeze-dried meat that would enable when left environment below 50 °C 10 min, qualities ideal hikers or soldiers. The samples were cooked at both 100 120 °C, cooled, freeze-dried. Optical analysis, conducted using microscope, was to assess tissue damage. A compact uniform structure observed whereas fractures gaps detected surfaces those °C. Various durations temperatures explored attain samples’ original tenderness, as measured Warner–Bratzler method, identify optimal conditions. Based investigation, it determined with proper preparation, restored within min period. It recommended temperature 40 duration.