Static magnetic field-assisted supercooling preservation enhances water-holding capacity of beef during subzero storage-Reference-Cited by-同舟云学术

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Static magnetic field-assisted supercooling preservation enhances water-holding capacity of beef during subzero storage

Published:2022-08 Issue: Volume:80 Page:103106
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Lin Hengxun,He Xingxing,Liu Chenghao,Meng Junhong,Guan Wenqiang,Hou Chengli,Zhang Chunhui,Wang Wenxin

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference46 articles.

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2. Effects of immersion freezing methods on water holding capacity, ice crystals and water migration in grass carp during frozen storage;Diao;International Journal of Refrigeration,2021

3. Physicochemical and structural properties of myofibrillar proteins isolated from pale, soft, exudative (PSE)-like chicken breast meat: Effects of pulsed electric field (PEF);Dong;Innovative Food Science & Emerging Technologies,2020

4. Tissue sulfhydryl groups;Ellman;Archives of Biochemistry and Biophysics,1959

5. Microstructure and physical changes in the Mexican cooked lamb meat barbacoa made with chilled and frozen meat;Estrada-Solís;Meat Science,2016

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3. Electric fields as effective strategies for enhancing quality attributes of meat in cold chain logistics: A review;Food Research International;2024-10

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