Ultra-fast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef-Reference-Cited by-同舟云学术

Ultra-fast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef

Published:2004-01 Issue:1 Volume:66 Page:171-179
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Farouk M.M.,Wieliczko K.J.,Merts I.

Publisher

Elsevier BV

Subject

Food Science

Reference50 articles.

1. Lipid oxidation and color stability in restructured meat systems during frozen storage;Akamittath;Journal of Food Science,1990

2. Anon (1986). Effect of freezing rate, storage temperature, temperature abuse and storage time on sensory, chemical, instron and yield properties of beef roast. Report prepared for US Army Natick Research and Development Laboratories Natick, Massachusetts 01760.

3. Freezing rate effects on the drip loss of frozen beef;Aňón;Meat Science,1980

4. Chemical deterioration of frozen muscle;Awad;Journal of Food Science,1968

5. Effect of freezing rate, frozen storage temperature and storage time on tenderness values of beef patties;Berry;Journal of Food science,1989

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