Due to expansion of frozen water contained in the cell or intercellular space, the texture of frozen pork meat will be influenced by different freezing rates.

• 猪肉在不同冻结速率下，其组织特性显示差异，由组织切片观察可推估，细胞或细胞间隙因水分冻结导致体积膨胀是重要原因。