232 related articles for article (PubMed ID: 33418427)
1. Effects of duration and temperature of frozen storage on the quality and food safety characteristics of pork after thawing and after storage under modified atmosphere.
Teuteberg V; Kluth IK; Ploetz M; Krischek C
Meat Sci; 2021 Apr; 174():108419. PubMed ID: 33418427
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Assessment of the quality of refrigerated and frozen pork by multivariate exploratory techniques.
Custódio FB; Vasconcelos-Neto MC; Theodoro KH; Chisté RC; Gloria MBA
Meat Sci; 2018 May; 139():7-14. PubMed ID: 29413679
[TBL] [Abstract][Full Text] [Related]
4. Myofibrillar protein characteristics of fast or slow frozen pork during subsequent storage at -3 °C.
Zhang Y; Magro A; Puolanne E; Zotte AD; Ertbjerg P
Meat Sci; 2021 Jun; 176():108468. PubMed ID: 33636547
[TBL] [Abstract][Full Text] [Related]
5. The effect of freezing time on the quality of normal and pale, soft and exudative (PSE)-like pork.
Zequan X; Zirong W; Jiankun L; Xin M; Hopkins DL; Holman BWB; Bekhit AEA
Meat Sci; 2019 Jun; 152():1-7. PubMed ID: 30784870
[TBL] [Abstract][Full Text] [Related]
6. Physicochemical Properties of Pork Neck and Chicken Leg Meat under Various Freezing Temperatures in a Deep Freezer.
Kim EJ; Lee S; Park DH; Kim H; Choi MJ
Food Sci Anim Resour; 2020 Apr; 40(3):444-460. PubMed ID: 32426722
[TBL] [Abstract][Full Text] [Related]
7. Deep freezing to maintain the freshness of pork loin during long-term storage.
Lee S; Kim EJ; Park DH; Ji YR; Kang G; Choi MJ
Food Sci Biotechnol; 2021 May; 30(5):701-710. PubMed ID: 34113472
[TBL] [Abstract][Full Text] [Related]
8. Influence of meat exudates on the quality characteristics of fresh and freeze-thawed pork.
Kim GD; Jung EY; Lim HJ; Yang HS; Joo ST; Jeong JY
Meat Sci; 2013 Oct; 95(2):323-9. PubMed ID: 23747625
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Effects of packaging methods combined with frozen temperature on the color of frozen beef rolls.
Wang F; Liang R; Zhang Y; Gao S; Zhu L; Niu L; Luo X; Mao Y; Hopkins DL
Meat Sci; 2021 Jan; 171():108292. PubMed ID: 32896773
[TBL] [Abstract][Full Text] [Related]
11. Deterioration in quality of quick-frozen pork patties induced by changes in protein structure and lipid and protein oxidation during frozen storage.
Li F; Zhong Q; Kong B; Wang B; Pan N; Xia X
Food Res Int; 2020 Jul; 133():109142. PubMed ID: 32466938
[TBL] [Abstract][Full Text] [Related]
12. Effect of superchilled storage on shelf life and quality characteristics of M. longissimus lumborum from Chinese Yellow cattle.
Lu X; Zhang Y; Zhu L; Luo X; Hopkins DL
Meat Sci; 2019 Mar; 149():79-84. PubMed ID: 30481616
[TBL] [Abstract][Full Text] [Related]
13. Electrical impedance estimation for pork tissues during chilled storage.
Leng Y; Sun Y; Wang X; Hou J; Zhao X; Zhang Y
Meat Sci; 2020 Mar; 161():108014. PubMed ID: 31765929
[TBL] [Abstract][Full Text] [Related]
14. Effect of in-package high voltage dielectric barrier discharge on microbiological, color and oxidation properties of pork in modified atmosphere packaging during storage.
Huang M; Wang J; Zhuang H; Yan W; Zhao J; Zhang J
Meat Sci; 2019 Mar; 149():107-113. PubMed ID: 30502608
[TBL] [Abstract][Full Text] [Related]
15. To What Extent Do Low-Voltage Electrostatic Fields Play a Role in the Physicochemical Properties of Pork during Freezing and Storage?
Wu G; Yang C; Lin H; Hu F; Li X; Xia S; Bruce HL; Roy BC; Huang F; Zhang C
J Agric Food Chem; 2024 Jan; 72(3):1721-1733. PubMed ID: 38206806
[TBL] [Abstract][Full Text] [Related]
16. Inhibition of lipid oxidation and rancidity in precooked pork patties by radical-scavenging licorice (Glycyrrhiza glabra) extract.
Jiang J; Zhang X; True AD; Zhou L; Xiong YL
J Food Sci; 2013 Nov; 78(11):C1686-94. PubMed ID: 24245886
[TBL] [Abstract][Full Text] [Related]
17. Presence of lipid oxidation products in swine diet lowers pork quality and stability during storage.
Arowolo FK; Yang X; Blaser ME; Nicholson AM; Hosokawa E; Booth JR; Jobsis CT; Russell RL; Meudt JJ; Reichert JL; Crenshaw TD; Richards MP; Shanmuganayagam D
Meat Sci; 2020 Feb; 160():107946. PubMed ID: 31622902
[TBL] [Abstract][Full Text] [Related]
18. Effects of freezing temperatures and storage times on the quality and safety of raw turkey meat and sausage products.
Kluth IK; Teuteberg V; Ploetz M; Krischek C
Poult Sci; 2021 Sep; 100(9):101305. PubMed ID: 34274569
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Combined impacts of initial freezing rate of pork leg muscles (M. biceps femoris and M. semitendinosus) and subsequent freezing on quality characteristics of pork patties.
Tuell JR; Seo JK; Kim YHB
Meat Sci; 2020 Dec; 170():108248. PubMed ID: 32736287
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
