Effects of initial freezing rate on the changes in quality, myofibrillar protein characteristics and myowater status of beef steak during subsequent frozen storage-Reference-Cited by-同舟云学术

Effects of initial freezing rate on the changes in quality, myofibrillar protein characteristics and myowater status of beef steak during subsequent frozen storage

Published:2022-11 Issue: Volume:143 Page:148-156
ISSN:0140-7007
Container-title:International Journal of Refrigeration
language:en
Short-container-title:International Journal of Refrigeration

Author:

Qian Shuyi,Li Xia,Zhang Chunhui^ORCID,Blecker Christophe

Publisher

Elsevier BV

Subject

Mechanical Engineering,Building and Construction

Reference41 articles.

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3. Effect of multiple freeze-thaw cycles on the quality of chicken breast meat;Ali;Food Chem.,2015

4. Visualization of drip channels in meat using NMR microimaging;Bertram;Meat Sci.,2004

5. Histological measurements of ice in frozen beef;Bevilacqua;Int. J. Food Sci. Tech.,1979

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