Fluctuated Low Temperature Combined with High-Humidity Thawing to Reduce Physicochemical Quality Deterioration of Beef

Effects of Oxidation on Water Distribution and Physicochemical Properties of Porcine Myofibrillar Protein Gel

(2014) Yin Li et al.   Food Biophysics

Effect of Oxidation on the Emulsifying Properties of Myofibrillar Proteins

(2012) Weizheng Sun et al.   Food and Bioprocess Technology

Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of frozen pork tenderloin meat

(2012) Xiangli He et al.   JOURNAL OF FOOD ENGINEERING

Changes in meat quality of ovine longissimus dorsi muscle in response to repeated freeze and thaw

(2012) Jun Qi et al.   MEAT SCIENCE

China's meat industry revolution: Challenges and opportunities for the future

(2012) Guanghong Zhou et al.   MEAT SCIENCE

Effect of very fast chilling and aging time on ultra-structure and meat quality characteristics of Chinese Yellow cattle M. Longissimus lumborum

(2012) Ke Li et al.   MEAT SCIENCE

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

(2012) Coleen Leygonie et al.   MEAT SCIENCE

Effect of Rapid Thawing on the Meat Quality Attributes of USDA Select Beef Strip Loin Steaks

(2011) Janet S. Eastridge et al.   JOURNAL OF FOOD SCIENCE

Influence of different thawing methods on physicochemical changes and protein oxidation of porcine longissimus muscle

(2011) Xiufang Xia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Protein carbonyls in meat systems: A review

(2011) Mario Estévez   MEAT SCIENCE

Meat quality and cooking attributes of thawed pork with different low field NMR T21

(2011) Chunbao Li et al.   MEAT SCIENCE

Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze–thaw cycles

(2009) Xiufang Xia et al.   MEAT SCIENCE

The effect of thawing methods on the quality of eels (Anguilla anguilla)

(2008) Beyza Ersoy et al.   FOOD CHEMISTRY

Electron microscopy of contractile bands in low voltage electrical stimulation beef

(2008) Xin Luo et al.   MEAT SCIENCE