Effect of frozen storage duration and cooking on physical and oxidative changes in M. Gastrocnemius pars interna and M. Iliofiburalis of rhea americana-Reference-Cited by-同舟云学术

Effect of frozen storage duration and cooking on physical and oxidative changes in M. Gastrocnemius pars interna and M. Iliofiburalis of rhea americana

Published:2011-08 Issue:4 Volume:88 Page:645-651
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Filgueras R.S.,Gatellier P.,Zambiazi R.C.,Santé-Lhoutellier V.

Publisher

Elsevier BV

Subject

Food Science

Reference68 articles.

1. Trends in meat consumption and the need for fresh meat and meat products of improved quality;Aaslyng,2009

2. Determination of glass transition temperature of beef and effects of various cryoprotective agents on some chemical changes;Akköse;Meat Science,2008

3. Analytical methods for authentication of fresh vs. thawed meat — A review;Ballin;Meat Science,2008

4. Meat quality traits in the emu (Dromaiusnovaehollandiae) as affected by muscle type and animal age;Berge;Meat Science,1997

5. Protein oxidation in aging, disease, and oxidative stress;Berlett;Journal of Biological Chemistry,1997

Cited by 24 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. Effect of sodium alginate ice glazing on the quality of the freeze-thawed fish balls;International Journal of Biological Macromolecules;2024-01

2. Formation of advanced glycation end products of chicken breast meat induced by freeze–thaw cycles and subsequent cooking;International Journal of Biological Macromolecules;2023-07

3. Characterizations and the Mechanism Underlying Cryoprotective Activity of Peptides from Enzymatic Hydrolysates of Pseudosciaena crocea;Foods;2023-02-18

4. Inhibition of Chitosan Ice Coating on the Quality Deterioration of Quick-Frozen Fish Balls during Repeated Freeze–Thaw Cycles;Foods;2023-02-07

5. Whey Protein Hydrolysates Improved the Oxidative Stability and Water-Holding Capacity of Pork Patties by Reducing Protein Aggregation during Repeated Freeze–Thaw Cycles;Foods;2022-07-19