… the effect of storage at −3 C on myofibrillar protein in fast or slow frozen pork. Five … This is
the first study reporting an effect of storage at −3 C on myofibrillar proteins in frozen pork muscle …

… in the MFI values of pork under different frozen storage times and … At the end of the frozen
storage time, the MFI value of pork … higher frozen temperatures and longer frozen storage times …

… , samples for measuring calpains and the proteasome and water-holding capacity of myofibrils
were frozen in liquid nitrogen and then stored at −80 C; samples for purge, cooking loss, …

… and subsequent frozen storage on pork protein denaturation … and as seen the myofibrillar
proteins, myosin and actin, were … profiles for the myofibrillar protein fractions of pork LD before, …

… This is the first time to monitor the oxidative degree of frozen pork myofibrils during frozen
storage by the NIR HSI technique, and elucidate the feature related wavebands by the H2D-…

In this study, myofibrillar protein was used as the research object to investigate the effect of
different frozen storage time on the oxidation degree of myofibrillar protein of pork. Raw pork …

… frozen grass carp. The results revealed that marination significantly (P < 0.05) inhibited the
juice loss from grass carp during freezing storage … retention in frozen Enshi black pork meat. …

… effect of fat addition on the thermal stability and protein structure during FT cycles to elucidate
the mechanism of quality deterioration of quick-frozen pork patties during frozen storage. …

… (normal and PSE) and frozen storage on the properties of ac… PSE pork longissimus dorsi
muscle during 6 mo of frozen storage. … (normal and PSE) and frozen storage on the pH, water-…

… (B) of myofibrillar protein from pork patties during frozen storage. Bars with different letters
(a–d) within each parameter in the same frozen storage are significantly different (P < 0.05). …