Influence of freeze-thawed cycles on pork quality
Tiprawee Tippala (Tippala T), Nunyarat Koomkrong (Koomkrong N), Autchara Kayan (Kayan A)
Anim Biosci. 2021;34(8):1375-1381.   Published online 2020 Nov 3     DOI: https://doi.org/10.5713/ajas.20.0416
Citations to this article as recorded by Crossref logo
Pork Freezing and Quality Improvement: The Effect of Immersion Freezing Assisted By Magnetic Field
Sunlong Gan, Min Zhang, Qiyong Jiang
Food and Bioprocess Technology.2024; 17(1): 73.     CrossRef
Effect of postmortem aging and fast-freezing on meat quality of various lamb cuts under prolonged frozen storage and repeated freezing/thawing conditions
Yuan H. Brad Kim, Jinkyu Seo, Robert Kemp, Adam Stuart
Meat and Muscle Biology.2024;[Epub]     CrossRef
Optical sensing as analytical tools for meat tenderness measurements - A review
Mohammed Kamruzzaman
Meat Science.2023; 195: 109007.     CrossRef
Effect of freezing raw meat on the physicochemical characteristics of beef jerky
Huilin Cheng, Eun-Young Jung, Sumin Song, Gap-Don Kim
Meat Science.2023; 197: 109082.     CrossRef
Effect of multiple freeze–thaw cycles on water migration, protein conformation and quality attributes of beef longissimus dorsi muscle by real-time low field nuclear magnetic resonance and Raman spectroscopy
Jiaying Zhu, Shanshan Li, Liang Yang, Zerun Zhao, Jiulin Xia, Yingying Zhu, Chunbao Li
Food Research International.2023; 166: 112644.     CrossRef
The cryoprotective activity of tilapia skin collagen hydrolysate and the structure elucidation of its antifreeze peptide
Lin Cao, Julieth Joram Majura, Lu Liu, Wenhong Cao, Zhongqin Chen, Guoping Zhu, Jialong Gao, Huina Zheng, Haisheng Lin
LWT.2023; 179: 114670.     CrossRef
The microscopic structure of pork neck after cooling with showering stiving and processing by culture Lactobacillus sakei
Volodymyr Vovkotrub, Olga Iakubchak, Leonid Horalskyi, Nataliia Vovkotrub, Larysa Shevchenko, Nataliia Shynkaruk, Tatyana Rozbytska, Yuliia Slyva, Olga Tupitska, Oksana Shtonda
Potravinarstvo Slovak Journal of Food Sciences.2023; 17: 759.     CrossRef
Role of sugar and sugar alcohols in the wet-curing process of unheated meat products in Japan
Kensuke YAJIMA, Youhei KAWABATA, Yasuhiro HASEGAWA, Naoyuki MAEDA, Tomohito IWASAKI
Nihon Chikusan Gakkaiho.2023; 94(4): 433.     CrossRef
High‐intensity ultrasound as a pre‐treatment of pork sub‐primals for further processing of meat
Ivan A. Garcia‐Galicia, Mariana Huerta‐Jimenez, Luis M. Carrillo‐Lopez, Daniela Sanchez‐Aldana, Alma D. Alarcon‐Rojo
International Journal of Food Science & Technology.2022; 57(1): 466.     CrossRef
Comparative study of conventional and novel combined modes of microwave- and infrared-assisted thawing on quality of frozen green pepper, carrot and cantaloupe
Bing Chen, Min Zhang, Yuchuan Wang, Sakamon Devahastin, Dongxing Yu
LWT.2022; 154: 112842.     CrossRef
Studies on the identification of frostbitten and frozen meat after defrosting by the spectrophotometric method for determining DNA in muscle tissue extracts
Alexander Donetskikh, Magomed Dibirasulaev, George Belozerov, Dibirasulav Dibirasulaev, E.A. Egorov, I.A. llina, E.P. Viktorova, E.N. Yakimenko
BIO Web of Conferences.2022; 46: 01018.     CrossRef
Role of freezing-induced myofibrillar protein denaturation in the generation of thaw loss: A review
Yuemei Zhang, Y.H.B. Kim, Eero Puolanne, Per Ertbjerg
Meat Science.2022; 190: 108841.     CrossRef
Structural and textural improvements of strawberry fruits by partial water removal prior to conventional freezing process
Wafa Hajji, Hela Gliguem, Sihem Bellagha, Karim Allaf
Journal of Food Measurement and Characterization.2022; 16(5): 3344.     CrossRef
Effect of freeze–thaw cycles on the physicochemical properties, water‐holding status, and nutritional values of broiler chicken drumstick
Chonlathee Kaewkot, Yung‐Hsun Hung, Fa‐Jui Tan
Animal Science Journal.2022;[Epub]     CrossRef
Physico-Chemical Properties and Storage Stability of an Emulsion as a Fat Replacer in Meat Analogs during the Freezing Storage
Hyeseung Jeong, Haesanna Kim, Jiseon Lee, Yeon-Ji Jo, Mi-Jung Choi, Eun-Young Ko
Foods.2022; 11(24): 3977.     CrossRef
Evaluation of the Relationship between Freezing Rate and Quality Characteristics to Establish a New Standard for the Rapid Freezing of Pork
Young-Chan Yun, Honggyun Kim, Karna Ramachandraiah, Geun-Pyo Hong
Food Science of Animal Resources.2021; 41(6): 1012.     CrossRef