Abstract Changes in quality, protein structure and oxidative reactions of quick-frozen pork
patties (after− 30° C, 30 min), which were frozen at− 8° C,− 18° C,− 25° C,− 8/− 18° C (stored …

This work investigated the interrelationship among myoglobin, lipid, and protein oxidations
in rabbit meat during refrigerated and superchilled storage. Peroxide value gradually …

The objective of this work was to investigate the changes in color, metmyoglobin reducing
activity (MRA), and lipid oxidation (TBARS) and their relationships in beef patties treated by …

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 …

This study investigated the effect of beeswax concentration and cooling temperature on the
properties of rapeseed oil oleogels, and the effects of using the oleogels to replace 100 …

The effect of different temperature fluctuations on the microstructure and quality of pork loins
during superchilling storage was investigated. Based on the dynamic monitoring of ice …

The effects of thawing frozen meats using physical field-based methods and traditional
thawing methods on frozen meat were examined is a critical analysis of relevant literature …

The aim of the present study was to evaluate the effect of frozen storage duration (3, 6, 9, 12,
15, 18 months) on physical, chemical and microbial properties of pork in three cuts (loin …

The objective of this study was to investigate the changes in the functional properties (pH,
water holding capacity [WHC], water binding capacity [WBC], cooking losses [CL], defrosting …

The aim of this study was to investigate the influence of the duration of frozen storage (12
and 24 weeks) and the storage temperature (− 18° C or− 80° C) on the shelf life of pork in …