Background Freezing has been widely used to preserve meat and aquatic products.
However, environmental fluctuations in freezing/thawing would bring inevitable damage to …

Over the recent decades, protein oxidation in muscle foods has gained increasing research
interests as it is known that protein oxidation can affect eating quality and nutritional value of …

Meat tenderness is an important quality trait critical to consumer acceptance, and
determines satisfaction, repeat purchase and willingness-to-pay premium prices. Recent …

Formation of thaw loss cannot generally be avoided when meat is frozen and then thawed.
Explanations have mainly focused on the damage to muscle fibers resulting from ice …

The role of protein denaturation in formation of thaw loss is currently not well understood.
This study investigated denaturation of myofibrillar and sarcoplasmic proteins of pork loins …

Freezing is commonly used to extend the shelf life of meat and meat products but may
impact the overall quality of those products by inducing structural changes in myofibrillar …

To demonstrate the roles of bacteria in fish protein degradation and related quality changes,
three major grass carp spoilage bacteria were individually inoculated into grass carp flesh …

The effects of low voltage electrostatic field thawing (LVEFT) on the changes in
physicochemical properties of myofibrillar proteins and the quality of thawed beef were …

This study aims at providing new insight on protein denaturation in freezing-thawing.
Freezing-thawing minced pork reduced water-holding of myofibrils and increased surface …

To better reveal the formation of thawing drip, this study investigated the ice crystallization
and myowater dynamics changes in frozen bovine Longissimus dorsi muscle. In ultra-fast …