Effects of pre-slaughter administration of antifreeze proteins on frozen meat quality
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference4 articles.
1. Solute effects on ice recrystallization: An assessment technique
2. Ice Crystal Size Modifications during Frozen Beef Storage
3. The effects of antifreeze proteins on chilled and frozen meat
4. COMPARISON OF THE FREEZE/THAW CHARACTERISTICS OF ANTARCTIC COD (DISSOSTICHUS MAWSONI) AND BLACK COD (PARANOTOTHENIA AUGUSTATA) ? POSSIBLE EFFECTS OF ANTIFREEZE GLYCOPROTEINS
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1. Research progress on quality deterioration mechanism and control technology of frozen muscle foods;Comprehensive Reviews in Food Science and Food Safety;2022-10-06
2. Effect of antifreeze proteins on the freeze-thaw cycle of foods: fundamentals, mechanisms of action, current challenges and recommendations for future work;Heliyon;2022-10
3. Antifreeze Proteins: A Tale of Evolution From Origin to Energy Applications;Frontiers in Bioengineering and Biotechnology;2022-02-03
4. Structural diversity of marine anti-freezing proteins, properties and potential applications: a review;Bioresources and Bioprocessing;2022-01-22
5. Anti freeze proteins (Afp): Properties, sources and applications – A review;International Journal of Biological Macromolecules;2021-10
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