… Moreover, the NMR T 2 relaxation data revealed that PSE pork are more susceptible to
changes in water distribution during frozen storage than DFD pork, as no increase in the amount …

… from 12 pork carcasses at 3 … frozen muscle (frozen in liquid nitrogen and stored 23 to 26 d
at −70C). The R2 between MFI of fresh and frozen muscle was 0.94 and 0.92 for lamb and pork …

… to explore the cryoprotective effect of ice structuring protein (ISP) on the aggregation behaviour
and structural changes of myofibrillar protein (MP) from quick-frozen pork patties during …

… 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 …

… frozen storage duration (−18 C) of raw pork on AGEs generation in meatballs. Meatballs were
prepared using frozen raw pork (… , controlling myofibrillar protein oxidation in raw pork may …

… Frozen storage is an important preservation method for meat and meat products. Despite
microbial … and storage of frozen pork to avoid the decrease of functional properties of pork. …

… myofibrils increased in the frozen sample, and in both frozen … activity is not lost in frozen pork.
No significant changes in … one month of frozen storage; (2)-20C frozen storage produces a …

… sulflydryl content of porcine myofibrillar protein during frozen storage Changes in total
sulfhydryl content and reactive sulfhydryl content of MP from frozen storage pork are shown in Fig. …

… loss in myofibrillar proteins… storage temperatures, shear forces of pork loins frozen at − 60
C were more similar to control values than those of pork loins frozen at − 50 C in whole storage …

… were randomly assigned to different experimental groups and stored at −20 C until thawing.
… In this study, frozen pork tenderloin was thawed under various applied voltages. Based on …