Comparative Analysis of Quality Attributes in Restructured Steam-Cooked Chicken, Pork, and Beef System as Affected by Freeze-Drying Duration.

This study systematically investigated the effects of freeze-drying on chicken, pork, and beef by examining pH, moisture content, rehydration capacity, water distribution, color, and texture profile at 2, 4, 6, 8, and 11 h. The pH values of all meats remained relatively stable within 5.6-6.2 throughout the drying process. Moisture content followed a "rapid dehydration-slower drying-stabilization" pattern, with pork retaining higher moisture during the mid-drying phase, while chicken and beef lost water more rapidly. The rehydration capacity increased with prolonged drying, with chicken showing the highest rehydration efficiency. Color changes were species-dependent. Specifically, chicken initially brightened before slight darkening, beef lost lightness with a temporary increase in redness, and pork gradually yellowed. Texture profiles also varied, with chicken maintaining relative stability throughout the drying process, beef showing temporary mid-drying hardness, and pork experiencing rapid declines in springiness and cohesiveness alongside fluctuating hardness. These findings provide valuable insights for optimizing freeze-drying protocols to preserve quality, functional performance, and sensory characteristics across different meat types.