Investigation of the effect of pork compositions on freezing points in different pork cuts by measuring thermal properties and water mobility and distribution-Reference-Cited by-同舟云学术

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Investigation of the effect of pork compositions on freezing points in different pork cuts by measuring thermal properties and water mobility and distribution

Published:2021-01 Issue:1 Volume:92 Page:
ISSN:1344-3941
Container-title:Animal Science Journal
language:en
Short-container-title:Animal Science Journal

Author:

Bai Yun¹,Guo Yiping¹,Ding Daming¹,Ye Keping¹^ORCID

Affiliation:

1. Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology Nanjing Agricultural University Nanjing China

Funder

Earmarked Fund for China Agriculture Research System

Jiangsu Agricultural Science and Technology Independent Innovation Fund

Fundamental Research Funds for the Central Universities

Publisher

Wiley

Subject

General Agricultural and Biological Sciences,General Medicine

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/asj.13659

Reference39 articles.

1. Functionality of muscle proteins in gelation mechanisms of structured meat products

2. State diagram of apple slices: glass transition and freezing curves

3. The effects of superchilled storage at −2°C on the microbiological and organoleptic properties of cold-smoked salmon before retail display

4. Applications of NMR in Meat Science

5. Relationship Between Water Activity and Freezing Point Depression of Food Systems

Cited by 3 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. Prediction of freezing point and moisture distribution of beef with dual freeze-thaw cycles using hyperspectral imaging;Food Chemistry;2024-10

2. Thawed drip and its membrane-separated components: Role in retarding myofibrillar protein gel deterioration during freezing-thawing cycles;Food Research International;2024-07

3. Effect of temperature fluctuation during superchilling storage on the microstructure and quality of raw pork;Meat Science;2023-04

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