References
- Addis, P. B. (1986) Poultry muscle as feed. In: Muscle as food. Bechtel, J. P. (ed) Academic Press, NY, pp. 370-401.
- Al Jowder, O., Kemsley, E. K., and Wilson, R. H. (1997) Mid-infrared spectroscopy and authenticity problems in selected meats: A feasibility study. Food Chem. 59, 195-201. https://doi.org/10.1016/S0308-8146(96)00289-0
- Ambrosiadis, I., Theodorakakos, N., Georgakis, S., and Lekkas, S. (1994) Influence of thawing methods on the quality of frozen meat and the drip loss. Fleischwirtschaft 74, 284-287.
- Ballin, N. Z. and Lametsch, R. (2008) Analytical methods for authenticaion of fresh vs. thaqed meat-A review. Meat Sci. 80, 151-158. https://doi.org/10.1016/j.meatsci.2007.12.024
- Carroll, R. J., Cavanaugh, J. R., and Rorer, F. P. (1981) Effects of frozen storage on the ultrastructure of bovine muscle. J. Food Sci. 46, 1091-1094. https://doi.org/10.1111/j.1365-2621.1981.tb02998.x
- Choe, J. H., Lee, J. C., and Jo, C. (2009) Relationship between the economical defects of broiler meat carcass and quality grade a with a meat grader. Korean J. Food Sci. Ani. Resour. 29, 494-499. https://doi.org/10.5851/kosfa.2009.29.4.494
- Do, G. S., Sagara, Y., Tabata, M., Kudoh, K., and Higuchi, T. (2004) Three-dimensional measurement of ice crystals in frozen beef with a micro-slicer image processing system. Int. J. Refrig. 27, 184-190. https://doi.org/10.1016/S0140-7007(03)00042-2
- Duflos, G., Le Fur, B., Mulak, V., Becel, P., and Malle, P. (2002) Comparison of methods of differentiating between fresh and frozen-thawed fish or fillets. J. Sci Food Agric. 82, 1341-1345. https://doi.org/10.1002/jsfa.1195
- Ergonul, B. and Kundakci, A. (2007) Changes in quality attributes of turkey doner during frozen storage. J. Muscle Foods 18, 285-293. https://doi.org/10.1111/j.1745-4573.2007.00084.x
- Fischer, K. (2007) Drip loss in pork: influencing factors and relation to further meat quality traits. J. Anim. Breed Genet. 124, 12-18.
- Ghatass, Z. F., Soliman, M. M., and Mohamed, M. M. (2008) Dielectric technique for quality control of beef meat in the range 10 kHz-1kHz. Am. Eur. J. Sci. Res. 3, 62-69.
- Gottesmann, P. and Hamm, R. (1983) New biochemical methods of differentiation between fresh meat and thawed, frozen meat. Fleischwirtschaft 63, 219-221.
- Grayling, R. A., Sandman, K., and Reeve, J. N. (1996) DNA stability and DNA binding proteins. Adv. Protein Chem. 48, 437-467. https://doi.org/10.1016/S0065-3233(08)60368-X
- Hansen, E., Trinderup, R. A., Hviid, M., Darre, M., and Skibsted, L. H. (2003) Thaw drip loss and protein characterization of drip from air-frozen, cryogen-frozen, and pressureshift- frozen pork longissimus dorsi in relation to ice crystal size. Eur. Food Res. Technol. 218, 2-6. https://doi.org/10.1007/s00217-003-0824-y
- Lougovois, V. P., Kyranas, E. R., and Kyrana, V. R. (2003) Comparison of selected methods of assessing freshness quality and remaining storage life of iced gilthead sea bream (Sparus aurata). Food Res. Int. 36, 551-560. https://doi.org/10.1016/S0963-9969(02)00220-X
- Ngapo, T. M., Babare, I. H., Reynolds, J., and Mawson, R. F. (1999) A preliminary investigation of the effects of frozen storage on samples of pork. Meat Sci. 53, 169-177. https://doi.org/10.1016/S0309-1740(99)00052-2
- Nishimura, H. and Lee, C. (2004) Evaluation of freshness, conditioning and frozen-thawedtreatment of chicken by the torrymeter. Shokuniku ni kansuru Josei Kenkyu Chosa Seika Hokokusho 22, 191-196.
- Ocano-Higuera, V. M., Marquez-Rios, E., Canizales-Davila, M., Castillo-Yanez, F. J., Pacheco-Aguilar, R., Lugo-Sanchez, M. E., Garcia-Orozco, K. D., and Graciano-Verdugo, A. Z. (2009) Postmortem changes in cazon fish muscle stored on ice. Food Chem. 116, 933-938. https://doi.org/10.1016/j.foodchem.2009.03.049
- Saito, K., Ahhmed, A. M., Kawahara, S., Sugimoto, Y., Aoki, T., and Muguruma, M. (2009) Evaluation of the performance of osmotic dehydration sheets on freshness parameters in cold-stored beef biceps femoris muscle. Meat Sci. 82, 260-265. https://doi.org/10.1016/j.meatsci.2009.01.024
- Saito, T., Arai, T., and Mutsuyoshi, M, (1959) A new method for estimating the freshness of fish. Bull. Jpn. Soc. Sci. Fish. 24, 749-750. https://doi.org/10.2331/suisan.24.749
- SAS (2002) SAS software for pc. Release 9.1 SAS institute Inc., Cary, NC, USA
- Sen, A. R., Muthukumar, M., Naveena, B. M., and Babji, Y. (2004) Colour changes in broiler and sheep muscles during frozen storage. J. Food Sci. Tech. Mys. 41, 678-680.
- Zhu, S., Le Bail, A., Ramaswamy, H. S., and Chapleau, N. (2004) Characterization of ice crystals in pork muscle formed by pressure-shift freezing as compared with classical freezing methods. J. Food. Sci. 69, E190-E197.
Cited by
- Comparison of Water Retention and Loss of Chicken Carcasses by Different Water Chilling Condition vol.41, pp.3, 2014, https://doi.org/10.5536/KJPS.2014.41.3.159
- Fourier Transform Infrared Spectroscopy enables rapid differentiation of fresh and frozen/thawed chicken vol.60, 2016, https://doi.org/10.1016/j.foodcont.2015.08.016
- Quality Characteristics of Breast Meat during Post-mortem Storage of Chicken Meat vol.42, pp.4, 2015, https://doi.org/10.5536/KJPS.2015.42.4.347
- Differentiation of Deboned Fresh Chicken Thigh Meat from the Frozen-Thawed One Processed with Different Deboning Conditions vol.34, pp.1, 2014, https://doi.org/10.5851/kosfa.2014.34.1.73
- Quality property of the smoked breast meat produced with fresh and frozen-thawed duck meat vol.42, pp.2, 2015, https://doi.org/10.7744/cnujas.2015.42.2.131
- Possibility of Instrumental Differentiation of Duck Breast Meat with Different Processing and Storage Conditions vol.33, pp.1, 2013, https://doi.org/10.5851/kosfa.2013.33.1.96
- ) pp.1532-2289, 2018, https://doi.org/10.1080/00387010.2018.1501395