Effect of different aging temperatures prior to freezing on meat quality attributes of frozen/thawed lamb loins
Author:
Funder
AgResearch Core Fund
Publisher
Elsevier BV
Subject
Food Science
Reference43 articles.
1. Guidelines for the measurement of meat color. Champaign;AMSA,2012
2. Official methods of analysis;AOAC,2005
3. Small heat shock protein degradation could be an indicator of the extent of myofibrillar protein degradation;Balan;Meat Science,2014
4. Effects of postmortem storage and temperature on muscle protein degradation: analysis by SDS gel electrophoresis;Bechtel;Journal of Food Science,1983
5. Impact of introducing specifications on the tenderness of retail meat;Bickerstaffe;Meat Science,2001
Cited by 46 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. Impact of Aging Methods and Frozen Storage on Beef Quality Attributes from Different Finishing Diets;Meat and Muscle Biology;2024-06-10
2. Physiological and transcriptomic analysis dissects the molecular mechanism governing meat quality during postmortem aging in Hu sheep (Ovis aries);Frontiers in Nutrition;2024-01-05
3. Freezing of meat, poultry, and seafoods;Low-Temperature Processing of Food Products;2024
4. Effect of ultimate pH on quality of aged Longissimus dorsi muscle of Zebu Nellore (Bos indicus) during long-term frozen storage;Food Research International;2023-12
5. Challenges and processing strategies to produce high quality frozen meat;Meat Science;2023-11
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3