292 related articles for article (PubMed ID: 29427852)
1. Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins.
Kim HW; Kim JH; Seo JK; Setyabrata D; Kim YHB
Meat Sci; 2018 May; 139():162-170. PubMed ID: 29427852
[TBL] [Abstract][Full Text] [Related]
2. Impacts of aging/freezing sequence on microstructure, protein degradation and physico-chemical properties of beef muscles.
Setyabrata D; Kim YHB
Meat Sci; 2019 May; 151():64-74. PubMed ID: 30710769
[TBL] [Abstract][Full Text] [Related]
3. Effect of different aging temperatures prior to freezing on meat quality attributes of frozen/thawed lamb loins.
Choe JH; Stuart A; Kim YH
Meat Sci; 2016 Jun; 116():158-64. PubMed ID: 26890391
[TBL] [Abstract][Full Text] [Related]
4. Evaluation of combined effects of ageing period and freezing rate on quality attributes of beef loins.
Kim YH; Liesse C; Kemp R; Balan P
Meat Sci; 2015 Dec; 110():40-5. PubMed ID: 26172242
[TBL] [Abstract][Full Text] [Related]
5. Effects of stepwise dry/wet-aging and freezing on meat quality of beef loins.
Kim YHB; Meyers B; Kim HW; Liceaga AM; Lemenager RP
Meat Sci; 2017 Jan; 123():57-63. PubMed ID: 27627781
[TBL] [Abstract][Full Text] [Related]
6. Effect of freezing/irradiation/thawing processes and subsequent aging on tenderness, color, and oxidative properties of beef.
Sales LA; Rodrigues LM; Silva DRG; Fontes PR; Torres Filho RA; Ramos ALS; Ramos EM
Meat Sci; 2020 May; 163():108078. PubMed ID: 32044653
[TBL] [Abstract][Full Text] [Related]
7. Effect of fast freezing then thaw-aging on meat quality attributes of lamb M. longissimus lumborum.
Balan P; Kim YHB; Stuart AD; Kemp R; Staincliffe M; Craigie C; Farouk MM
Anim Sci J; 2019 Aug; 90(8):1060-1069. PubMed ID: 31218792
[TBL] [Abstract][Full Text] [Related]
8. The effects of freezing and thawing rates on tenderness, sensory quality, and retail display of beef subprimals.
Hergenreder JE; Hosch JJ; Varnold KA; Haack AL; Senaratne LS; Pokharel S; Beauchamp C; Lobaugh B; Calkins CR
J Anim Sci; 2013 Jan; 91(1):483-90. PubMed ID: 23100592
[TBL] [Abstract][Full Text] [Related]
9. Effects of frozen-then-chilled storage on proteolytic enzyme activity and water-holding capacity of pork loin.
Zhang Y; Ertbjerg P
Meat Sci; 2018 Nov; 145():375-382. PubMed ID: 30036842
[TBL] [Abstract][Full Text] [Related]
10. Effect of protein oxidation on the impaired quality of dry-cured loins produced from frozen pork meat.
Lorido L; Ventanas S; Akcan T; Estévez M
Food Chem; 2016 Apr; 196():1310-4. PubMed ID: 26593621
[TBL] [Abstract][Full Text] [Related]
11. Effect of rapid thawing on the meat quality attributes of USDA select beef strip loin steaks.
Eastridge JS; Bowker BC
J Food Sci; 2011 Mar; 76(2):S156-62. PubMed ID: 21535792
[TBL] [Abstract][Full Text] [Related]
12. Freezing, thawing and aging effects on beef tenderness from Bos indicus and Bos taurus cattle.
Aroeira CN; Torres Filho RA; Fontes PR; Gomide LA; Ramos AL; Ladeira MM; Ramos EM
Meat Sci; 2016 Jun; 116():118-25. PubMed ID: 26878609
[TBL] [Abstract][Full Text] [Related]
13. Effects of aging treatment and freezing/thawing methods on the quality attributes of beef from Limousin×Holstein-Friesian and Hereford×Holstein-Friesian crossbreeds.
Bogdanowicz J; Cierach M; Żmijewski T
Meat Sci; 2018 Mar; 137():71-76. PubMed ID: 29154221
[TBL] [Abstract][Full Text] [Related]
14. Effects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef.
da Silva Bernardo AP; da Silva ACM; Francisco VC; Ribeiro FA; Nassu RT; Calkins CR; da Silva do Nascimento M; Pflanzer SB
Meat Sci; 2020 Mar; 161():108003. PubMed ID: 31734467
[TBL] [Abstract][Full Text] [Related]
15. Postmortem ageing influences the thawed meat quality of frozen lamb loins.
Li G; Li Z; Li X; Wang Y; Zhu J; Zhang D
Food Chem; 2019 Mar; 275():105-112. PubMed ID: 30724176
[TBL] [Abstract][Full Text] [Related]
16. Effects of aging and freezing/thawing sequence on quality attributes of bovine
Kim HW; Brad Kim YH
Asian-Australas J Anim Sci; 2017 Feb; 30(2):254-261. PubMed ID: 27488843
[TBL] [Abstract][Full Text] [Related]
17. The impact of frozen storage duration on physical, chemical and microbiological properties of pork.
Medić H; Djurkin Kušec I; Pleadin J; Kozačinski L; Njari B; Hengl B; Kušec G
Meat Sci; 2018 Jun; 140():119-127. PubMed ID: 29550662
[TBL] [Abstract][Full Text] [Related]
18. Meat quality of Santa Inês lamb chilled-then-frozen storage up to 12 months.
Pinheiro RSB; Francisco CL; Lino DM; Borba H
Meat Sci; 2019 Feb; 148():72-78. PubMed ID: 30317012
[TBL] [Abstract][Full Text] [Related]
19. Effects of alternating electric field during freezing and thawing on beef quality.
Wu G; Yang C; Bruce HL; Roy BC; Li X; Zhang C
Food Chem; 2023 Sep; 419():135987. PubMed ID: 37027972
[TBL] [Abstract][Full Text] [Related]
20. Impacts of post-mortem ageing prior to freezing on technological and oxidative properties of coarse ground lamb sausage in a model system.
Choe J; Kim HW; Farouk MM; Brad Kim YH
Asian-Australas J Anim Sci; 2017 Jul; 30(7):1021-1028. PubMed ID: 28183171
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
