Influence of multiple freeze-thaw cycles on quality characteristics of beef semimembranous muscle: With emphasis on water status and distribution by LF-NMR and MRI-Reference-Cited by-同舟云学术

Influence of multiple freeze-thaw cycles on quality characteristics of beef semimembranous muscle: With emphasis on water status and distribution by LF-NMR and MRI

Published:2019-01 Issue: Volume:147 Page:44-52
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Cheng Shasha,Wang Xiaohui,Li Ranran,Yang Huimin,Wang Huihui,Wang Haitao,Tan Mingqian

Funder

National Key Research and Development

Dalian Youth Science and Technology Star Project

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

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4. Effect of radiofrequency assisted freezing on meat microstructure and quality;Anese;Food Research International,2012

5. Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from Nellore and Aberdeen Angus cattle;Aroeira;Meat Science,2017

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