Instrumental Methods for Differentiation of Frozen-thawed from Fresh Broiler Breast Fillets-Reference-Cited by-同舟云学术

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Instrumental Methods for Differentiation of Frozen-thawed from Fresh Broiler Breast Fillets

Published:2011-02-28 Issue:1 Volume:31 Page:27-31
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:

Jung Samooel,Lee Jae-Cheong,Jung Yeon-Kuk,Kim Min-Kyu,Son Hwa-Young,Jo Cheo-Run

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/JAKO201116450098215.pdf

Reference21 articles.

1. Mid-infrared spectroscopy and authenticity problems in selected meats: a feasibility study

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

3. Effects of Frozen Storage on the Ultrastructure of Bovine Muscle

4. Relationship between the Economical Defects of Broiler Meat Carcass and Quality Grade A with a Meat Grader

Cited by 10 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. Using 2D qNMR analysis to distinguish between frozen and frozen/thawed chicken meat and evaluate freshness;npj Science of Food;2022-09-22

2. Properties of broiler breast meat with pale color and a new approach for evaluating meat freshness in poultry processing plants;Poultry Science;2022-03

3. Effect of Temperature Abuse on Quality and Metabolites of Frozen/Thawed Beef Loins;Food Science of Animal Resources;2022-03

4. Relationship between quality and freshness traits and torrymeter value of beef loin during cold storage;Meat Science;2019-03

5. Potential of using uric acid fluorescence in eye fluid for freshness assessment on Red Sea bream (Pagrus major);Spectroscopy Letters;2018-09-14

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