231 related articles for article (PubMed ID: 25466093)
1. Effect of multiple freeze-thaw cycles on the quality of chicken breast meat.
Ali S; Zhang W; Rajput N; Khan MA; Li CB; Zhou GH
Food Chem; 2015 Apr; 173():808-14. PubMed ID: 25466093
[TBL] [Abstract][Full Text] [Related]
2. The effect of dietary supplementation with the natural carotenoids curcumin and lutein on pigmentation, oxidative stability and quality of meat from broiler chickens affected by a coccidiosis challenge.
Rajput N; Ali S; Naeem M; Khan MA; Wang T
Br Poult Sci; 2014; 55(4):501-9. PubMed ID: 24852123
[TBL] [Abstract][Full Text] [Related]
3. Effect of freeze-thaw cycles on the physicochemical properties, water-holding status, and nutritional values of broiler chicken drumstick.
Kaewkot C; Hung YH; Tan FJ
Anim Sci J; 2022; 93(1):e13742. PubMed ID: 35670479
[TBL] [Abstract][Full Text] [Related]
4. Assessment of chicken breast meat quality after freeze/thaw abuse using magnetic resonance imaging techniques.
Frelka JC; Phinney DM; Yang X; Knopp MV; Heldman DR; Wick MP; Vodovotz Y
J Sci Food Agric; 2019 Jan; 99(2):844-853. PubMed ID: 30003554
[TBL] [Abstract][Full Text] [Related]
5. Changes in meat quality of ovine longissimus dorsi muscle in response to repeated freeze and thaw.
Qi J; Li C; Chen Y; Gao F; Xu X; Zhou G
Meat Sci; 2012 Dec; 92(4):619-26. PubMed ID: 22749539
[TBL] [Abstract][Full Text] [Related]
6. Formation of advanced glycation end products of chicken breast meat induced by freeze-thaw cycles and subsequent cooking.
Bai X; Li Y; Liang W; Xia X; Bian C
Int J Biol Macromol; 2023 Jul; 244():125387. PubMed ID: 37330105
[TBL] [Abstract][Full Text] [Related]
7. Impact of white striping on functionality attributes of broiler breast meat1.
Bowker B; Zhuang H
Poult Sci; 2016 Aug; 95(8):1957-65. PubMed ID: 27190107
[TBL] [Abstract][Full Text] [Related]
8. Effect of Freeze-Thaw Cycles on the Oxidation of Protein and Fat and Its Relationship with the Formation of Heterocyclic Aromatic Amines and Advanced Glycation End Products in Raw Meat.
Wu X; Zhang Z; He Z; Wang Z; Qin F; Zeng M; Chen J
Molecules; 2021 Feb; 26(5):. PubMed ID: 33652771
[TBL] [Abstract][Full Text] [Related]
9. Thawed drip and its membrane-separated components: Role in retarding myofibrillar protein gel deterioration during freezing-thawing cycles.
Li Y; Han X; Zhang Y; Wang Y; Wang J; Teng W; Wang W; Cao J
Food Res Int; 2024 Jul; 188():114461. PubMed ID: 38823861
[TBL] [Abstract][Full Text] [Related]
10. Changes in quality properties and tissue histology of lightly salted tuna meat subjected to multiple freeze-thaw cycles.
Jiang Q; Nakazawa N; Hu Y; Osako K; Okazaki E
Food Chem; 2019 Sep; 293():178-186. PubMed ID: 31151599
[TBL] [Abstract][Full Text] [Related]
11. Control on moisture distribution and protein changes of Antarctic krill meat by antifreeze protein during multiple freeze-thaw cycles.
Diao H; Lin S; Li D; Li S; Feng Q; Sun N
J Food Sci; 2022 Oct; 87(10):4440-4452. PubMed ID: 36102040
[TBL] [Abstract][Full Text] [Related]
12. Interrelationship among protein structure, protein oxidation, lipid oxidation and quality of grass carp surimi during multiple freeze-thaw cycles with different pork backfat contents.
Shang X; Guo J; Liu W; Wu H; Zhou Z
J Food Biochem; 2022 Oct; 46(10):e14319. PubMed ID: 35833530
[TBL] [Abstract][Full Text] [Related]
13. Analysis of the influencing mechanism of the freeze-thawing cycles on in vitro chicken meat digestion based on protein structural changes.
Bai X; Shi S; Kong B; Chen Q; Liu Q; Li Z; Wu K; Xia X
Food Chem; 2023 Jan; 399():134020. PubMed ID: 36037694
[TBL] [Abstract][Full Text] [Related]
14. Quantity and functionality of protein fractions in chicken breast fillets affected by white striping.
Mudalal S; Babini E; Cavani C; Petracci M
Poult Sci; 2014 Aug; 93(8):2108-16. PubMed ID: 24902697
[TBL] [Abstract][Full Text] [Related]
15. Reduced functionality of PSE-like chicken breast meat batter resulting from alterations in protein conformation.
Li K; Zhao YY; Kang ZL; Wang P; Han MY; Xu XL; Zhou GH
Poult Sci; 2015 Jan; 94(1):111-22. PubMed ID: 25577798
[TBL] [Abstract][Full Text] [Related]
16. Breast meat quality of broiler chickens can be affected by managing the level of nitric oxide.
Zhang W; Marwan AH; Samaraweera H; Lee EJ; Ahn DU
Poult Sci; 2013 Nov; 92(11):3044-9. PubMed ID: 24135610
[TBL] [Abstract][Full Text] [Related]
17. Effect of freeze-thaw cycles on the quality of quick-frozen pork patty with different fat content by consumer assessment and instrument-based detection.
Pan N; Dong C; Du X; Kong B; Sun J; Xia X
Meat Sci; 2021 Feb; 172():108313. PubMed ID: 32980723
[TBL] [Abstract][Full Text] [Related]
18. Comparison of freezing and heating treatment sequence on biochemical properties and flavor of swimming crabs (Portunus Trituberculatus) meat during freeze-thaw cycles.
Yang J; Huang P; Sun B; Yang W; Ou C; Yuan C; Huang T; Wei H
Food Res Int; 2024 Jan; 175():113758. PubMed ID: 38128998
[TBL] [Abstract][Full Text] [Related]
19. Effect of frozen and refrozen storage of beef and chicken meats on inoculated microorganisms and meat quality.
Mohammed HHH; He L; Nawaz A; Jin G; Huang X; Ma M; Abdegadir WS; Elgasim EA; Khalifa I
Meat Sci; 2021 May; 175():108453. PubMed ID: 33548840
[TBL] [Abstract][Full Text] [Related]
20. Effects of ultrasound-assisted freezing on the quality of large yellow croaker (Pseudosciaena crocea) subjected to multiple freeze-thaw cycles.
Li H; Wang L; Wang J; Li X; Li J; Cui F; Yi S; Xu Y; Zhu W; Mi H
Food Chem; 2023 Mar; 404(Pt A):134530. PubMed ID: 36223669
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
