Changes in Ultrastructure and Sensory Characteristics on Electro-magnetic and Air Blast Freezing of Beef during Frozen Storage-Reference-Cited by-同舟云学术

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Changes in Ultrastructure and Sensory Characteristics on Electro-magnetic and Air Blast Freezing of Beef during Frozen Storage

Published:2015-02-28 Issue:1 Volume:35 Page:27-34
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Choi Yun-Sang,Ku Su-Kyung,Jeong Ji-Yun,Jeon Ki-Hong,Kim Young-Boong

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201509057414398.pdf

Reference28 articles.

1. Effect of different freezing processes on the microstructure of Atlantic salmon (Salmo salar) fillets

2. Ultrastructural Study of Skeletal Fish Muscle After Freezing at Different Rates

3. Hedonic scale with reference: performance in obtaining predictive models

4. Changes in Quality of All-Beef and Soy-Extended Patties as Influenced by Freezing Rate, Frozen Storage Temperature, and Storage Time

5. Cold-stage scanning electron microscope measurement of ice morphology in apple tissue as a function of freezing rate

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1. Enhanced Supercooling of Water with a 6 mT/50 Hz Oscillating Magnetic Field and its Application in Fruit Preservation;Food and Bioprocess Technology;2024-04-04

2. Changes in meat quality and muscle fiber characteristics of beef striploin (M. longissimus lumborum) with different intramuscular fat contents following freeze-thawing;LWT;2024-04

3. Effect of Magnetic Field on Frozen Food Quality Characteristics;Food Engineering Reviews;2024-03-05

4. Re-Veal the Beef Industry: Strategies to Produce High- Quality Beef From Young Cattle in Pastoral Systems;Meat and Muscle Biology;2024-01-30

5. Freezing of meat, poultry, and seafoods;Low-Temperature Processing of Food Products;2024

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