Effects of ultrasonic thawing on the physicochemical properties of frozen pork-Reference-Cited by-同舟云学术

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Effects of ultrasonic thawing on the physicochemical properties of frozen pork

Published:2017-04 Issue:2 Volume:24 Page:230-236
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:

Author:

Kim Jinse,Park Seok Ho,Choi Dong Soo,Choi Seung Ryul,Kim Yong Hoon,Lee Soo Jang,Park Chun Wan,Han Gui Jeung,Park Jong Woo

Funder

Rural Development Administration

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2017.24.2.230

Reference27 articles.

1. Meat quality of pork muscles from low-fat cuts;Seong;Korean J Food Sci Ani Resour,2009

2. Changes in physical properties of ham and loin from low-fat pork cuts during chilling after thawing;Moon;J East Asian Soc Dietary Life,2013

3. Overview of Physical/Chemical Aspects of Freezing

4. Effects of cooking beef muscles from frozen or thawed ststes on cooking traits and palatability;Obuz;Meat Sci,2003

5. Water crystallization and its importance to freezing of foods A review;Kiani;Trends Food Sci Technol,2011

Cited by 4 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. Physicochemical and textural properties of thawed pork by vacuum tumbling;Food Science and Preservation;2024-06

2. Effects of different frozen temperatures of pork sausage batter on quality characteristics of reduced-salt sausages using pre-rigor muscle;Animal Bioscience;2022-08-01

3. Physical Characterization and Manufacturing of Frozen Meal Kit Shredded Radish Using Various Freezing and Thawing Conditions;Journal of the Korean Society of Food Science and Nutrition;2022-05-31

4. Two-stage air thawing as an effective method for controlling thawing temperature and improving the freshness of frozen pork loin;LWT;2021-04

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