The Effect of Thawing Rate on the Physicochemical Properties of Frozen Ostrich Meat |
Hong, Geun-Pyo
(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Park, Sung-Hee (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Kim, Jee-Yeon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Lee, Chi-Ho (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Lee, Sung (Department of Foods and Biotechnology, Hanseo University) Min, Sang-Gi (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) |
1 |
Lipid oxidation and color stability in restructured meat systems during frozen storage
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2 |
Effect of freezing rate on the denaturation of myofibrillar protein
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3 |
Physical and sensory characteristics of Najdicamel meat
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4 |
Freezing and thawing rate effects on drip loss from samples of pork
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5 |
Einfrieren und Auftauen von Fleisch: Einfluesse auf Muskel gewebe und Tausaft bildung
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6 |
Factors which influence the freezing process on examination of new insights
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7 |
Rancidity and warmed-over flavor
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8 |
Sensory and chemical characteristics of precooked microwave reheatable pork roasts
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9 |
Effect of different storage temperature on flavor and ATP-related compounds of pork chops
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10 |
Refrigerated shelf life of vacuum-packaged, previously frozen ostrich meat
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11 |
Effect of rigor temperature and frozen storage on functional properties of hot-boned manufacturing beef
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12 |
Changes in pH and free amino acids in sheepmeat during extended chilled storage
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13 |
Ultra-fast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef
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14 |
Meat and storage effects on processing characteristics of beef roasts
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15 |
Effect of diet and fat content on the functional properties of thawed beef
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16 |
Effects of freezing methods and frozen storage on chemical characteristics of ground beef patties
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17 |
Definition of the optimum freezing rate-2. Investigation of the physico-chemical properties of beef M. longissimus dorsi frozen at different freezing rates
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18 |
Influence of thawing methods on the quality of frozen meat and the drip loss
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19 |
Influence of freezing and thawing on hydration and charges of the muscle proteins
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20 |
Effect of thawing rate on exudates production of frozen beef
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21 |
Eine einfache Methode zur Bestimmung der Wasserbindung im Muskel
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22 |
A new extraction for determining 2-thiobarbituric acid values of pork and beef during storage
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23 |
An absorption apparatus for the micro-determination of certain volatile substances
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24 |
SAS/STAT user's guide
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25 |
Fatty acid composition and cholesterol content of different ostrich muscles
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26 |
Quality characteristics of low-fat ostrich meat patties formulated with either pork lard or modified com starch, soya isolate and water
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27 |
ComparIson of meat quality characteristics between young and old ostriches
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28 |
Post-mortem pH decline in different ostrich muscles
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29 |
Processing and nutritional characteristics of value added ostrich products
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30 |
Physico-chemical and processing quality of porcine M. longissimus dorsi frozen at different temperatures
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DOI |
31 |
Ostrich meat: Physico-chemical characteristics and comparison with turkey and bovine meat
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32 |
Freezing rate and frozen storage effects on the ultrastructure of samples of pork
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