Freezing-induced denaturation of myofibrillar proteins in frozen meat
Author:
Affiliation:
1. Division of Animal and Dairy Science, Chungnam National University, Daejeon, Korea
2. Research Group of Food Processing, Korea Food Research Institute, Wanju, Korea
Funder
National Research Foundation of Korea (NRF) and the Korean government
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2116557
Reference116 articles.
1. Effect of chilling, freezing and thawing on meat quality: A review
2. Determination of glass transition temperature of beef and effects of various cryoprotective agents on some chemical changes
3. Effect of multiple freeze–thaw cycles on the quality of chicken breast meat
4. Principles that Govern the Folding of Protein Chains
5. Mutations at the same amino acid in myosin that cause either skeletal or cardiac myopathy have distinct molecular phenotypes
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