This comprehensive review describes the effects of freezing and thawing on the physical
quality parameters of meat. The formation of ice crystals during freezing damages the …

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 …

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

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 …

The effect of frozen storage conditions on meat from 36 Morucha× Charolais crossbred
yearlings was studied. Slices of M. Longissimus thoracis were randomly assigned to groups …

The inhibitory effect of ice structuring protein (ISP) on the quality deterioration of quick-frozen
pork patties subjected to multiple freeze-thaw (FT) cycles was investigated. The inhibitory …

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 …

The effects of freezing rates and subsequent storage temperatures on the functional
properties of meat were assessed. In the first trial, 24 Semitendinosus muscles were …

Frozen foods make up one of the biggest sectors in the food industry. Their popularity with
consumers is due primarily to the variety they offer and their ability to retain a high standard …

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 …