References
- Karel M, Fennema O. Principles of Food Science, Part. Physical Principles of Food Preservation. Marcel Dekker, New York, NY, USA. p.208 (1975)
- Taher BJ, Farid MM. Cyclic microwave thawing of frozen meat: experimental and theoretical investigation. Chem. Eng. 40: 379-389 (2001)
- Jamieson L, Williamson P. The potential of electrotechnologies for the processing of foods. Food Sci. Technol. Today 13: 97-101 (1999)
- Reznick D. Ohmic heating of fluid foods. Food Technol. -Chicago 50: 250-251 (1996)
- Fellow P. Food Processing Technology - Principles and Practice. 2nd ed. Chickester, Ellis Horwood, UK. pp. 369-380 (2000)
- Sastry SK. Ohmic heating of foods. Food Process Eng. Inst. News 26: 10-11 (1992)
- Skudder PJ. New system for sterilization of particulate food products by ohmic heating. pp. 95-106. In: Aseptic Processing of Foods. Reuter H (ed). Lancaster Press, Technomic Pub., OH, USA (1993)
- Yun CG, Lee DH, Park JY. Ohmic thawing of frozen meat chunk. Korean J. Food Sci. Technol. 30: 842-847 (1998)
- Ngapo TM, Babare IH, Reynolds J, Mawson RF. Freezing rate and frozen storage effects on the ultrastructure of samples of pork. Meat Sci. 53: 159-168 (1999) https://doi.org/10.1016/S0309-1740(99)00051-0
- Suck BC, Park JG, Kim YG, Ryu HS, Park SH, Min SG. Changes of physicochemical properties of frozen pork using ohmic thawing system. pp. 321-325. In: 34th Advanced Technologies for the Functional Improvements of Foods from Animal Resources. October 29, Cheonnam University, Korean Society for Food Science of Animal Resources, Chungnam, Korea (2004)
- Grau R, Hamm R. A simple method for the measurement of water holding capacity in muscle. Naturwissenschaften 40: 29-35 (1953) https://doi.org/10.1007/BF00595734
- Kim CJ, Lee ES. Effects of quality grade on the chemical, physical and sensory characteristics of Hanwoo (Korean native cattle) beef. Meat Sci. 63: 397-405 (2003) https://doi.org/10.1016/S0309-1740(02)00099-2
- Conway EJ, Byrne A. An absorption apparatus for the micro-determination of certain volatile substances. Biochemistry-US 27: 419-429 (1933)
- SAS Institute, Inc. SAS/STAT User's Guide. Statistical Analysis Systems Institute, Cary, NC, USA (1996)
- McKenna BM, Lyng J, Brunton N, Shirsat N. Advances in radio frequency and ohmic heating of meats. pp. 7219-7241. In: 16th International Congress of Chemical and Process Engineering. August 22-26, Czech Technical University, Prague, Czech Republic (2004)
- Bing L, Da-Wen S. Novel methods for rapid freezing and thawing of foods - a review. J. Food Eng. 54: 175-182 (2002) https://doi.org/10.1016/S0260-8774(01)00209-6
- James C, James SJ. The heat pipe and its potential for enhancing the freezing and thawing of meat in the catering industry. Int. J. Refrig. 22: 414-424 (1999) https://doi.org/10.1016/S0140-7007(98)00072-3
- Ryu YC, Kim BC. The relationship between muscle fiber characteristics, postmortem metabolic rate, and meat quality of pig longissimus dorsi muscle. Meat Sci. 71: 351-357 (2005) https://doi.org/10.1016/j.meatsci.2005.04.015
- Rhee MS, Kim BB. Effect of low voltage electrical stimulation and temperature conditioning on postmortem changes in glycolysis and calpains activaties of Korean native cattle (Hanwoo). Meat Sci. 58: 231-237 (2001) https://doi.org/10.1016/S0309-1740(00)00155-8
- Melissa PR, Graham RT, Robyn DW. The influence of the rate of pH decline on the rate of ageing for pork. I: interaction with method of suspension Meat Sci. 65: 791-804 (2003) https://doi.org/10.1016/S0309-1740(02)00284-X
- Chrystall BB, Devine CE. Electrical stimulation, muscle tension and glycolysis in bovine sternomandibularis. Meat Sci. 2: 49-58 (1978) https://doi.org/10.1016/0309-1740(78)90021-9
- Faustman C, Cassens RG. The biochemical basis for discoloration in fresh meat: a review. J. Muscle Foods 1: 217-243 (1990) https://doi.org/10.1111/j.1745-4573.1990.tb00366.x
- Naumann HD, Rhodes VJ, Brady DE, Kiehl ER. Discrimination techniques in meat acceptance studies. Food Technol.-Chicago 2: 123 (1957)
- Hamm R. Colloid chemistry of meat. Berlin and Hamburg: Parey, Germany. pp. 215-222 (1972)
- Margit DA, Camilla B, Per E, Hanne CB, Henrik JA. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure. Food Qual. Prefer. 14: 277-288 (2003) https://doi.org/10.1016/S0950-3293(02)00086-1
- Petroviae L, Grujiae R, Petroviae M. Definition of the optimum freezing rate-2. Investigation of the physico-chemical properties of beef M. longissimus dorsi frozen at different freezing rates. Meat Sci. 33: 319-331 (1993) https://doi.org/10.1016/0309-1740(93)90004-2
- Farouk MM, Swan JE. Effect of rigor temperature and frozen storage on functional properties of hot-boned manufacturing beef. Meat Sci. 49: 233-247 (1998) https://doi.org/10.1016/S0309-1740(97)00134-4
- Sheard PR, Nute GR, Richardson RI, Perry A, Taylor AA. Injection of water and polyphosphate into pork to improve juiciness and tenderness after cooking. Meat Sci. 52: 371-376 (1999)
- Davide B, Marina P. Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat. Lebensm. -Wiss. Technol. 38: 895-901 (2005) https://doi.org/10.1016/j.lwt.2004.08.017
- Morrissey PA, Sheehy PJA, Galvin K, Kerry JP, Buckley DJ. Lipid stability in meat and meat products. Meat Sci. 49: 73-86 (1998) https://doi.org/10.1016/S0309-1740(98)90039-0
- Hong GP, Park SH, Kim JY, Lee CH, Lee S, Min SG. The effects of thawing rate on the physicochemical properties of frozen ostrich meat. Food Sci. Biotechnol. 14: 676-680 (2005)
- Albi T, Lauzon A, Guinda A, Leon M, Perez-Camino MC. Microwave and conventional heating effects on thermoxidative degradation of edible fats. J. Agric. Food Chem. 45: 3795-3798 (1997) https://doi.org/10.1021/jf970181x
- Albi T, Lauzon A, Guinda A, Perezcamino MC, Leon M. Microwave and conventional heating effects on some physical and chemical parameters of edible fats. J. Agric. Food Chem. 45: 3000-3003 (1997) https://doi.org/10.1021/jf970168c
- Watts BM. Meat products. pp. 202-219. In: Symposium on Food: Lipids and their Oxidation. Shultz HW, Day EA, Simhulber RPR (eds). AVI Publishing Co., Westport, CT, USA (1962)