Quality changes of pork during frozen storage: comparison of immersion solution freezing and air blast freezing-Reference-Cited by-同舟云学术

Quality changes of pork during frozen storage: comparison of immersion solution freezing and air blast freezing

Published:2019-06-23 Issue:1 Volume:55 Page:109-118
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Hou Qin¹,Cheng Yu‐ping¹,Kang Da‐cheng¹,Zhang Wan‐gang¹^ORCID,Zhou Guang‐hong¹

Affiliation:

1. Key Lab of Meat Processing and Quality Control Ministry of Education Jiangsu Collaborative Innovation Center of Meat Processing and Quality Control College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu210095China

Funder

the National Natural Science Foundation of China

the National Key R&D Program of China

the Fundamental Research Funds for the Central Universities

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14257

Reference53 articles.

1. Effect of slaughter weight and aging time on the quality of meat from Awassi ram lambs

2. Effect of multiple freeze–thaw cycles on the quality of chicken breast meat

3. Effect of radiofrequency assisted freezing on meat microstructure and quality

4. Changes in Quality of All-Beef and Soy-Extended Patties as Influenced by Freezing Rate, Frozen Storage Temperature, and Storage Time

5. Effect of Frozen Storage Conditions on Yields, Shear Strength and Color of Ground Beef Patties

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