Changes in physicochemical characteristics and oxidative stability of pre- and post-rigor frozen chicken muscles during cold storage

Thermal and functional characteristics of defatted bovine heart using supercritical-CO2 and organic solvent

(2018) M. Shafiur Rahman et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Comparison of Meat Quality Characteristics of Wet- and Dry-aging Pork Belly and Shoulder Blade

(2018) Young-Hwa Hwang et al.   Korean Journal for Food Science of Animal Resources

Underlying connections between the redox system imbalance, protein oxidation and impaired quality traits in pale, soft and exudative (PSE) poultry meat

(2017) Rafael H. Carvalho et al.   FOOD CHEMISTRY

Effects of probiotics feeding on meat quality of chicken breast during postmortem storage

(2016) H. W. Kim et al.   POULTRY SCIENCE

Effect of multiple freeze–thaw cycles on the quality of chicken breast meat

(2015) Sher Ali et al.   FOOD CHEMISTRY

Oxidative damage to poultry: from farm to fork

(2015) M. Estévez   POULTRY SCIENCE

A structural approach to understanding the interactions between colour, water-holding capacity and tenderness

(2014) J.M. Hughes et al.   MEAT SCIENCE

Comparison of Quality Traits of Meat from Korean Native Chickens and Broilers Used in Two Different Traditional Korean Cuisines

(2013) Dinesh D. Jayasena et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Oxidative Damage to Poultry, Pork, and Beef during Frozen Storage through the Analysis of Novel Protein Oxidation Markers

(2013) Mariana Utrera et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Control of fresh meat quality through manipulation of muscle fiber characteristics

(2013) S.T. Joo et al.   MEAT SCIENCE

Impact of freezing and thawing on the quality of meat: Review

(2012) Coleen Leygonie et al.   MEAT SCIENCE

Oxidative stability of previously frozen ostrich Muscularis iliofibularis packaged under different modified atmospheric conditions

(2011) Coleen Leygonie et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat

(2009) Ayla Soyer et al.   FOOD CHEMISTRY