The effects of freeze–thaw and sonication on mitochondrial oxygen consumption, electron transport chain-linked metmyoglobin reduction, lipid oxidation, and oxymyoglobin oxidation-Reference-Cited by-同舟云学术

The effects of freeze–thaw and sonication on mitochondrial oxygen consumption, electron transport chain-linked metmyoglobin reduction, lipid oxidation, and oxymyoglobin oxidation

Published:2006-11 Issue:3 Volume:74 Page:510-515
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Tang Jiali,Faustman Cameron,Mancini Richard A.,Seyfert Mark,Hunt Melvin C.

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Freezing injury in mitochondrial membranes. I. Susceptible components in the oxidation systems of frozen and thawed rabbit liver mitochondria;Araki;Cryobiology,1977

2. Vliianie zamorazhivaniia-ottaivaniia na lipidnyi sostav mitokhondrii;Belous;Biokhimiia (Russia),1978

3. Autoxidation of oxymyoglobin;Brown;Journal of Biological Chemistry,1969

4. High pressure/thermal treatment of meat batters prepared from freeze–thawed pork;Carballo;Meat Science,2000

5. Mitochondrial respiratory control and the polarographic measurement of ADP: O ratios;Estabrook;Methods in Enzymology,1967

Cited by 23 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. Freezing Promotes Postmortem Proteolysis in Beef by Accelerating the Activation of Endogenous Proteolytic Systems;Meat and Muscle Biology;2024-08-08

2. Changes in meat quality and muscle fiber characteristics of beef striploin (M. longissimus lumborum) with different intramuscular fat contents following freeze-thawing;LWT;2024-04

3. Effects of mitochondria on postmortem meat quality: characteristic, isolation, energy metabolism, apoptosis and oxygen consumption;Critical Reviews in Food Science and Nutrition;2023-07-15

4. The Effect of Gelatin Coating and Sonication on the Quality Properties of Wet-Aging Pork Loins;Food Science of Animal Resources;2023-03

5. The Effect of Gelatin Coating and Sonication on the Quality Properties of Wet-Aging Pork Loins;FOOD SCI ANIM RESOUR;2023