Differentiation of Deboned Fresh Chicken Thigh Meat from the Frozen-Thawed One Processed with Different Deboning Conditions

Growth and Development of the Academic Societies and Animal Production in Korea, China and Asia over the Last 50 Years

(2014) In K. Han et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Possibility of Instrumental Differentiation of Duck Breast Meat with Different Processing and Storage Conditions

(2013) Sang Hyun Sung et al.   Korean Journal for Food Science of Animal Resources

Differences in the Quality Characteristics between Commercial Korean Native Chickens and Broilers

(2012) Jun-Ho Choe et al.   Korean Journal for Food Science of Animal Resources

Effect of High Pressure after the Addition of Vegetable Oil on the Safety and Quality of Beef Loin

(2012) Yeon-Kook Jung et al.   Korean Journal for Food Science of Animal Resources

Meat quality comparison between fresh and frozen/thawed ostrich M. iliofibularis

(2012) Coleen Leygonie et al.   MEAT SCIENCE

Effect of freeze–thaw cycles on physicochemical properties and color stability of beef semimembranosus muscle

(2011) Jin-Yeon Jeong et al.   FOOD RESEARCH INTERNATIONAL

Instrumental Methods for Differentiation of Frozen-thawed from Fresh Broiler Breast Fillets

(2011) Samooel Jung et al.   Korean Journal for Food Science of Animal Resources

Colour, lipid and protein stability of Rhea americana meat during air- and vacuum-packaged storage: Influence of muscle on oxidative processes

(2010) R.S. Filgueras et al.   MEAT SCIENCE

Evaluation of the performance of osmotic dehydration sheets on freshness parameters in cold-stored beef biceps femoris muscle

(2009) Katsunori Saito et al.   MEAT SCIENCE

Effect of frozen storage conditions (temperature and length of storage) on microbiological and sensory quality of rustic crossbred beef at different states of ageing

(2009) C. Vieira et al.   MEAT SCIENCE

Analytical methods for authentication of fresh vs. thawed meat – A review

(2008) N.Z. Ballin et al.   MEAT SCIENCE