Freezing is an effective means to extend the shelf-life of meat products. However, freezing
and thawing processes lead to physical (eg, ice crystals formation and freezer burn) and …

Freezing is one of the most widespread used preservation methods for meats including fish
meat. Traditional freezing methods such as air blast freezing and cryogenic freezing could …

This paper reviews current literature relating to the effects of chilled and frozen storage on
the quality characteristics of red meat (lamb and beef). These characteristics include …

Preservation of meat through freezing entails the use of low temperatures to extend a
product's shelf-life, mainly by reducing the rate of microbial spoilage and deterioration …

Preservative packagings for raw meats must both delay the deterioration of the appearance
of the product and retard the onset of bacterial spoilage. Preserving the product appearance …

This chapter reviews the literature focusing on the effects of freezing, frozen storage, and
thawing on the quality of cured and processed meat products. Assuming the reader has an …

The quality characteristics of pork loin frozen by cryogenic immersion were examined, such
as the drip loss, cooking loss, water holding capacity, moisture content, protein solubility …

This study investigated the influence of freezing after supercooling, which we also referred to
as supercooled freezing, on the quality of pork tenderloin meat. Experiments for slow and …

Abstract Development of various novel thermal and nonthermal techniques has shown
potential applications in meat processing and preservation. Consumer's demand of meat …

The combined effects of aging, freezing rate, frozen storage and cooking method on beef
quality and yield were studied in a multifactorial experiment, using 1.5 cm slices of LD …