Impact of frozen temperature and thawing methods on the Brazilian sensory profile of Nellore beef
Author:
Affiliation:
1. Universidade Estadual de Campinas/FEA, Brasil
Publisher
FapUNIFESP (SciELO)
Link
http://www.scielo.br/pdf/sa/v78n6/1678-992X-sa-78-06-e20200067.pdf
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2. Effect of multiple freeze-thaw cycles on the quality of chicken breast meat;Ali S.;Food Chemistry,2015
3. Research Guidelines for Cookery, Sensory Evaluation and Instrumental Tenderness Measurements of Fresh Meat,2015
4. Freezing, thawing and aging effects on beef tenderness from Bos indicus and Bos taurus cattle;Aroeira C.N.;Meat Science,2016
5. Quality of broiler chicken meat during frozen storage;Augusty-ska-Prejsnar A.;Italian Journal of Food Science,2019
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1. Microwave Thawing and Tempering;Food Engineering Series;2024
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