Effect of the length of frozen storage on the physical, chemical, and textural properties of venison from wild yezo sika deer
Author:
Affiliation:
1. Faculty of Agriculture, Iwate University
Publisher
Japanese Society of Animal Science
Subject
General Engineering
Reference10 articles.
1. Bouton PE, Harris PV, Shorthose WR. 1971. Effect of ultimate pH upon the water-holding capacity and tenderness of mutton．Journal of Food Science 36, 435-439．
2. Lagerstedt Å, Enfält L, Johansson L, Lundström K. 2008. Effect of freezing on sensory quality, shear force and water loss in beef M. longissimus dorsi. Meat Science 80, 457-461.
3. Liu Z, Xiong Y, Chen J. 2010. Protein oxidation enhances hydration but suppresses water-holding capacity in Porcine Longissimus muscle. Journal of Agricultural and Food Chemistry 58, 10697-10704.
4. Mortensen M, Andersen HJ, Engelsen SB, Bertram HC. 2006. Effect of freezing temperature, thawing and cooking rate on water distribution in two pork qualities. Meat Science 72, 34-42.
5. Ngapo TM, Babare IH, Reynolds J, Mawson RF. 1999. Freezing and thawing rate effects on drip loss from samples of pork. Meat Science 53, 149-158.
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