Effects of initial freezing rate on the changes in quality, myofibrillar protein characteristics and myowater status of beef steak during subsequent frozen storage

Myofibrillar protein characteristics of fast or slow frozen pork during subsequent storage at −3 °C

(2021) Yuemei Zhang et al.   MEAT SCIENCE

Combined impacts of low voltage electrostatic field and high humidity assisted-thawing on quality of pork steaks

(2021) Feifei Hu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The impact of quick-freezing methods on the quality, moisture distribution and microstructure of prepared ground pork during storage duration

(2021) Zeyu Wu et al.   ULTRASONICS SONOCHEMISTRY

Effects of ultrasound-assisted immersion freezing on the muscle quality and myofibrillar protein oxidation and denaturation in Sciaenops ocellatus

(2021) Shuang Qiu et al.   FOOD CHEMISTRY

Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat

(2021) Sam Al-Dalali et al.   FOOD CHEMISTRY

The rise of thawing drip: Freezing rate effects on ice crystallization and myowater dynamics changes

(2021) Shuyi Qian et al.   FOOD CHEMISTRY

Effect of oxidation on the gel properties of porcine myofibrillar proteins and their binding abilities with selected flavour compounds

(2020) Hui Shen et al.   FOOD CHEMISTRY

Changes in the thermal stability and structure of protein from porcine longissimus dorsi induced by different thawing methods

(2020) Bo Wang et al.   FOOD CHEMISTRY

Effects of pre‐freezing methods and storage temperatures on the qualities of crucian carp ( Carassius auratus var. pengze) during frozen storage

(2020) Yue‐ming Hu et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Changes in microstructure, quality and water distribution of porcine longissimus muscles subjected to ultrasound-assisted immersion freezing during frozen storage

(2019) Mingcheng Zhang et al.   MEAT SCIENCE

Effects of low voltage electrostatic field thawing on the changes in physicochemical properties of myofibrillar proteins of bovine Longissimus dorsi muscle

(2019) Shuyi Qian et al.   JOURNAL OF FOOD ENGINEERING

Effect of sub-freezing storage (−6, −9 and −12 °C) on quality and shelf life of beef

(2018) Shuyi Qian et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of freezing temperature and frozen storage on the biochemical and physical properties of Procambarus clarkii

(2018) Liu Shi et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Influence of frozen storage temperature on the microstructures and physicochemical properties of pre-frozen perch ( Micropterus salmoides )

(2018) Liu Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The impact of frozen storage duration on physical, chemical and microbiological properties of pork

(2018) Helga Medić et al.   MEAT SCIENCE

Effects of freezing on cell structure of fresh cellular food materials: A review

(2018) Dongmei Li et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of Atmospheric Pressure Plasma Jet on the Conformation and Physicochemical Properties of Myofibrillar Proteins from King Prawn (Litopenaeus vannamei)

(2018) Flora-Glad Chizoba Ekezie et al.   FOOD CHEMISTRY

Changes in protein properties and tissue histology of tuna meat as affected by salting and subsequent freezing

(2018) Qingqing Jiang et al.   FOOD CHEMISTRY

Effect of superchilled storage on shelf life and quality characteristics of M. longissimus lumborum from Chinese Yellow cattle

(2018) Xiao Lu et al.   MEAT SCIENCE

Effects of oxygen concentration in modified atmosphere packaging on water holding capacity of pork steaks

(2018) Ce Wang et al.   MEAT SCIENCE

Microstructural modification and its effect on the quality attributes of frozen-thawed bigeye tuna (Thunnus obesus) meat during salting

(2018) Qingqing Jiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 1. Meat quality and microbial loads

(2017) Benjamin W.B. Holman et al.   MEAT SCIENCE

Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colour

(2017) Benjamin W.B. Holman et al.   MEAT SCIENCE

Chicken collagen hydrolysate cryoprotection of natural actomyosin: Mechanism studies during freeze-thaw cycles and simulated digestion

(2016) Lihui Du et al.   FOOD CHEMISTRY

Tenderness and sensory attributes of the longissimus lumborum muscles with different quality grades from Chinese fattened yellow crossbred steers

(2016) R.R. Liang et al.   MEAT SCIENCE

Kinetics of protein and textural changes in Atlantic salmon under frozen storage

(2015) Fabián Alberto Aguilera Barraza et al.   FOOD CHEMISTRY

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

(2015) Sher Ali et al.   FOOD CHEMISTRY

Evaluation of combined effects of ageing period and freezing rate on quality attributes of beef loins

(2015) Yuan H. Brad Kim et al.   MEAT SCIENCE

The effect of salt and fibre direction on water dynamics, distribution and mobility in pork muscle: A low field NMR study

(2013) Ciara K. McDonnell et al.   MEAT SCIENCE

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

(2012) Coleen Leygonie et al.   MEAT SCIENCE

Effect of freezing method and frozen storage duration on instrumental quality of lamb throughout display

(2009) E. Muela et al.   MEAT SCIENCE

Effect of freezing on sensory quality, shear force and water loss in beef M. longissimus dorsi

(2008) Å. Lagerstedt et al.   MEAT SCIENCE