Evaluation of the Activities of Antioxidant Enzyme and Lysosomal Enzymes of the Longissimus dorsi Muscle from Hanwoo (Korean Cattle) in Various Freezing Conditions-Reference-Cited by-同舟云学术

Evaluation of the Activities of Antioxidant Enzyme and Lysosomal Enzymes of the Longissimus dorsi Muscle from Hanwoo (Korean Cattle) in Various Freezing Conditions

Published:2014-12-31 Issue:6 Volume:34 Page:742-748
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:

Kang Sun Moon,Kang Geunho,Seong Pil-Nam,Park Beomyoung,Kim Donghun,Cho Soohyun

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/JAKO201403359906001.pdf

Reference34 articles.

1. Physicochemical and enzymatic changes of cod muscle proteins subjected to different freeze-thaw cycles

2. Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage

3. Glutathione peroxidases

4. Differentiation between fresh beef and thawed frozen beef

5. Effect of Thawing Method on Water-soluble Nutritional Components and Quality Properties of Hanwoo Beef

Cited by 5 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. Development of superoxide dismutase based visual and spectrophotometric method for rapid differentiation of fresh and frozen-thawed buffalo meat;Food Chemistry;2024-06

2. The Effect of Low Temperature Storage on the Lipid Quality of Fish, Either Alone or Combined with Alternative Preservation Technologies;Foods;2024-04-03

3. Freezing-then-aging treatment improved the protein digestibility of beef in an in vitro infant digestion model;Food Chemistry;2021-07

4. Effects of aging and freezing/thawing sequence on quality attributes of bovine Mm. gluteus medius and biceps femoris;Asian-Australasian Journal of Animal Sciences;2016-07-29

5. Correlation between Antioxidant Enzyme Activity, Free Iron Content and Lipid Oxidation in Four Lines of Korean Native Chicken Meat;Korean Journal for Food Science of Animal Resources;2016-02-28