… 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-…

… the effect of long-term frozen storage (2 years) of pork on colour stability, lipid and protein …
Pork quality parameters were significantly altered by frozen storage during 2 years, causing …

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 …

… –thaw cycle, and therefore, improve the water retention in frozen Enshi black pork meat. …
Effect of salting on quality of grass carp fillets during cold storage and frozen storage. Science …

… gelling properties of myofibrillar protein from quick-frozen pork patty during frozen storage
was … The gel whiteness and strength of myofibrillar protein from patty with ISP were 8.38% and …

… Therefore, frozen storage induced protein degradation and … the pork proteins. This
phenomenon was more evident as the samples were frozen at high temperatures over a long …