148 related articles for article (PubMed ID: 38206806)
1. 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]
2. Low-voltage electrostatic field enhances the frozen force of -12 ℃ to suppress oxidative denaturation of the lamb protein during the subsequent frozen storage process after finishing initial freezing.
Yang C; Wu G; Liu Y; Li Y; Zhang C; Liu C; Li X
Food Chem; 2024 Apr; 438():138055. PubMed ID: 38011792
[TBL] [Abstract][Full Text] [Related]
3. Changes in water holding capacity of chilled fresh pork in controlled freezing-point storage assisted by different modes of electrostatic field action.
Xu Y; Zhang D; Xie F; Li X; Schroyen M; Chen L; Hou C
Meat Sci; 2023 Oct; 204():109269. PubMed ID: 37394351
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Changes in microstructure, quality and water distribution of porcine longissimus muscles subjected to ultrasound-assisted immersion freezing during frozen storage.
Zhang M; Xia X; Liu Q; Chen Q; Kong B
Meat Sci; 2019 May; 151():24-32. PubMed ID: 30682660
[TBL] [Abstract][Full Text] [Related]
6. 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]
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. 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]
9. Effects of carboxymethyl chitosan on the oxidation stability and gel properties of myofibrillar protein from frozen pork patties.
Zhang H; Li X; Sun S; Wang Y; Li Z; Kang H; Peng X
Int J Biol Macromol; 2023 Apr; 234():123710. PubMed ID: 36801276
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. 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]
12. A new strategy to improve the quality of frozen chicken wings: High voltage electrostatic field combined with phosphorus-free water retaining agent.
Qiao J; Zhang M; Shen D; Liu Y
Food Res Int; 2024 Jul; 188():114479. PubMed ID: 38823840
[TBL] [Abstract][Full Text] [Related]
13. Effect of temperature fluctuation during superchilling storage on the microstructure and quality of raw pork.
Tao Y; Guo Y; Li J; Ye K; Zhang Y; Zeng X; Dou H
Meat Sci; 2023 Apr; 198():109096. PubMed ID: 36621135
[TBL] [Abstract][Full Text] [Related]
14. Effect of constant-current pulsed electric field thawing on proteins and water-holding capacity of frozen porcine longissimus muscle.
Yang N; Yao H; Zhang A; Jin Y; Zhang X; Xu X
Food Chem; 2024 Oct; 454():139784. PubMed ID: 38815321
[TBL] [Abstract][Full Text] [Related]
15. Application of infrared and microwave heating prior to freezing of pork: Effect on frozen meat quality.
Hu R; Zhang M; Mujumdar AS
Meat Sci; 2022 Jul; 189():108811. PubMed ID: 35398771
[TBL] [Abstract][Full Text] [Related]
16. Low-frequency alternating magnetic field thawing of frozen pork meat: Effects of intensity on quality properties and microstructure of meat and structure of myofibrillar proteins.
Zhu M; Xing Y; Zhang J; Li H; Kang Z; Ma H; Zhao S; Jiao L
Meat Sci; 2023 Oct; 204():109241. PubMed ID: 37321052
[TBL] [Abstract][Full Text] [Related]
17. Protein carbonylation and water-holding capacity of pork subjected to frozen storage: effect of muscle type, premincing, and packaging.
Estévez M; Ventanas S; Heinonen M; Puolanne E
J Agric Food Chem; 2011 May; 59(10):5435-43. PubMed ID: 21506554
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Inhibiting effect of ice structuring protein on the decreased gelling properties of protein from quick-frozen pork patty subjected to frozen storage.
Li F; Du X; Wang B; Pan N; Xia X; Bao Y
Food Chem; 2021 Aug; 353():129104. PubMed ID: 33730666
[TBL] [Abstract][Full Text] [Related]
20. Changes in histological structure and physiochemical properties of raw, cured, smoked pork loins resulting from freezing near cryoscopic temperature.
Szmańko T; Honikel KO; Hofmann K
Nahrung; 1995; 39(5-6):432-51. PubMed ID: 8569845
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
