Comparison of the immersion chilling and freezing and traditional air freezing on the quality of beef during storage
Author:
Affiliation:
1. College of Food Science and Nutritional Engineering China Agricultural University Beijing China
Funder
Beijing Science and Technology Planning Project
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2613
Reference40 articles.
1. Changes in physicochemical properties and fatty acid composition of pork following long-term frozen storage
2. Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from Nellore and Aberdeen Angus cattle
3. Chemical Deterioration of Frozen Bovine Muscle at ?4� C
4. Ice morphology in frozen beef
5. Histological measurements of ice in frozen beef
Cited by 11 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. Insight into quality, microstructure, and protein physicochemical properties of Monopterus albus frozen with liquid nitrogen;International Journal of Refrigeration;2024-09
2. Enhancing frozen chicken meat quality by isochoric storage as compared with conventional frozen storage;LWT;2024-09
3. Recent advances in spoilage mechanisms and preservation technologies in beef quality: A review;Meat Science;2024-07
4. Recent advances on applying for liquid nitrogen quick-freezing in aquatic animal products;Food Science of Animal Products;2024-06
5. Study on the Correlations between Quality Indicators of Dry-Aged Beef and Microbial Succession during Fermentation;Foods;2024-05-16
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3