Low-frequency alternating magnetic field thawing of frozen pork meat: Effects of intensity on quality properties and microstructure of meat and structure of myofibrillar proteins-Reference-Cited by-同舟云学术

Low-frequency alternating magnetic field thawing of frozen pork meat: Effects of intensity on quality properties and microstructure of meat and structure of myofibrillar proteins

Published:2023-10 Issue: Volume:204 Page:109241
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Zhu Mingming,Xing Yi,Zhang Juan,Li Huijie,Kang Zhuangli,Ma Hanjun,Zhao Shengming,Jiao Lingxia

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

1. Effects of different thawing methods on conformation and oxidation of myofibrillar protein from largemouth bass (Micropterus salmoides);Cai;Journal of Food Science,2020

2. Effects of ultrasonics combined with far infrared or microwave thawing on protein denaturation and moisture migration of Sciaenops ocellatus (red drum);Cai;Ultrasonics Sonochemistry,2019

3. Effects of characteristics changes of collagen on meat physicochemical properties of beef semitendinosus muscle during ultrasonic processing;Chang;Food and Bioprocess Technology,2012

4. Effect of ultrasound-assisted thawing on gelling and 3D printing properties of silver carp surimi;Chen;Food Research International,2021

5. Long-term red meat preservation using chilled and frozen storage combinations: A review;Coombs;Meat Science,2017

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