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 …

Postmortem aging is a value-adding process and has been extensively practiced by the
global meat industry for years. The rate and extent of aging impacts on meat quality …

Deviation from a bright cherry-red color of fresh meat results in less consumer acceptance
and either discounted or discarded products in the value chain. Tissue homeostasis …

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 …

An increasing consumer demand for a higher quality and eating experience has led to a
revisit to the dry aging process. Therefore, research also focuses on the effects of different …

The aim of this study was to evaluate the effect of aging/freezing sequence and freezing rate
on quality attributes and oxidative stability of frozen/thawed pork loins (M. longissimus …

Background Dry-ageing of fresh meat has been the subject of growing research interest over
the past 20 years. To date, inconsistencies in addressing the impact of dry-ageing on the …

The objective of this study was to determine the effect of aging/freezing sequence on meat
quality, oxidative stability and biochemical attributes of beef muscles. At 3 days postmortem …

The purpose of this review is to provide an overview of the current knowledge about
proteomic and metabolic changes in beef, the microbiological alteration postmortem and …

The effectiveness of dry ageing with regard to retaining meat quality is still subject to debate.
At 4 d post mortem, samples of boneless strip loins were excised from young Charolais …