Effect of fast freezing then thaw‐aging on meat quality attributes of lamb M. longissimus lumborum-Reference-Cited by-同舟云学术

Effect of fast freezing then thaw‐aging on meat quality attributes of lamb M. longissimus lumborum

Published:2019-06-19 Issue:8 Volume:90 Page:1060-1069
ISSN:1344-3941
Container-title:Animal Science Journal
language:en
Short-container-title:Anim Sci J

Author:

Balan Prabhu¹^ORCID,Kim Yuan H. Brad¹²,Stuart Adam D.¹,Kemp Robert¹,Staincliffe Maryaan¹,Craigie Cameron¹,Farouk Mustafa M.¹

Affiliation:

1. AgResearch Ltd, Ruakura Research Centre Hamilton New Zealand

2. Department of Animal Sciences Purdue University West Lafayette Indiana

Publisher

Wiley

Subject

General Agricultural and Biological Sciences,General Medicine

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/asj.13216

Reference32 articles.

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2. Small heat shock protein degradation could be an indicator of the extent of myofibrillar protein degradation

3. 2014 P. Balan Y. H. B. Kim A. Stuart R. Kemp M. M. Farouk Effects of electrical stimulation and pre‐rigor conditioning temperature on ageing potential of hot‐boned beef muscle

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

5. Factors Affecting the Water Holding Capacity of Red Meat Products: A Review of Recent Research Advances

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