The effect of freezing time on the quality of normal and pale, soft and exudative (PSE)-like pork-Reference-Cited by-同舟云学术

The effect of freezing time on the quality of normal and pale, soft and exudative (PSE)-like pork

Published:2019-06 Issue: Volume:152 Page:1-7
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Zequan Xu,Zirong Wang,Jiankun Li,Xin Ma,Hopkins David L.,Holman Benjamin W.B.,Bekhit Alaa El-Din A.^ORCID

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference57 articles.

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3. Changes in physicochemical properties and fatty acid composition of pork following long-term frozen storage;Alonso;European Food Research and Technology,2016

4. Development in myofibrillar water distribution of two pork qualities during 10-month freezer storage;Bertram;Meat Science,2007

5. Impact of introducing specifications on the tenderness of retail meat;Bickerstaffe;Meat Science,2001

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