Differentiation of Deboned Fresh Chicken Thigh Meat from the Frozen-Thawed One Processed with Different Deboning Conditions-Reference-Cited by-同舟云学术

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Differentiation of Deboned Fresh Chicken Thigh Meat from the Frozen-Thawed One Processed with Different Deboning Conditions

Published:2014-02-28 Issue:1 Volume:34 Page:73-79
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:

Bae Young Sik,Lee Jae Cheong,Jung Samooel,Kim Hyun-Joo,Jeon Seung Yeop,Park Do Hee,Lee Soo-Kee,Jo Cheorun

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/JAKO201409739049127.pdf

Reference24 articles.

1. Analytical methods for authentication of fresh vs. thawed meat – A review

2. Biochemical and physicochemical changes in catfish (Silurus glanis Linne) muscle as influenced by different freeze–thaw cycles

3. Differences in the Quality Characteristics between Commercial Korean Native Chickens and Broilers

4. Effect of frozen storage on the chemical and physical properties of black and silver scabbardfish

5. Comparison of methods of differentiating between fresh and frozen-thawed fish or fillets

Cited by 21 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A methodological review in sensory analyses of chicken meat;Poultry Science;2024-11

2. Use of sustainable packaging materials for fresh beef vacuum packaging application and product assessment using physicochemical means;Meat Science;2024-10

3. Mathematical modeling for freshness/spoilage of chicken breast using chemometric analysis;Current Research in Food Science;2023

4. Effects of Aging Methods and Periods on Quality Characteristics of Beef;Food Science of Animal Resources;2022-11

5. Physicochemical Characteristics and Flavor-Related Compounds of Fresh and Frozen-Thawed Thigh Meats from Chickens;Foods;2022-09-27

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