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Volumn 53, Issue 3, 1999, Pages 169-177

A preliminary investigation of the effects of frozen storage on samples of pork

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Indexed keywords


EID: 0033450101     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(99)00052-2     Document Type: Article
Times cited : (23)

References (18)
  • 1
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    • Anon M.C., Calvelo A. Freezing rate effects on the drip loss of frozen beef. Meat Science. 4:1980;1-14.
    • (1980) Meat Science , vol.4 , pp. 1-14
    • Anon, M.C.1    Calvelo, A.2
  • 2
    • 84985059071 scopus 로고
    • Palatability and other characteristics of repeatedly refrozen chicken broilers
    • Baker R.C., Darfler J.M., Mulnix E.J., Nath K.R. Palatability and other characteristics of repeatedly refrozen chicken broilers. Journal of Food Science. 41:1976;443-445.
    • (1976) Journal of Food Science , vol.41 , pp. 443-445
    • Baker, R.C.1    Darfler, J.M.2    Mulnix, E.J.3    Nath, K.R.4
  • 4
    • 84985280221 scopus 로고
    • Effects of frozen storage on the ultrastructure of bovine muscle
    • 1102
    • Carroll R.J., Cavanaugh J.R., Rorer F.P. Effects of frozen storage on the ultrastructure of bovine muscle. Journal of Food Science. 46:1981;1091-1094, 1102.
    • (1981) Journal of Food Science , vol.46 , pp. 1091-1094
    • Carroll, R.J.1    Cavanaugh, J.R.2    Rorer, F.P.3
  • 9
    • 84986532468 scopus 로고
    • Effect of freezing rate and freeze drying on the soluble proteins of muscles. 1. Chicken muscles
    • Huber C.S., Stadelman W.J. Effect of freezing rate and freeze drying on the soluble proteins of muscles. 1. Chicken muscles. Journal of Food Science. 35:1970;229-232.
    • (1970) Journal of Food Science , vol.35 , pp. 229-232
    • Huber, C.S.1    Stadelman, W.J.2
  • 10
    • 84985204541 scopus 로고
    • Effect of frozen storage and protective wrap upon the cooking losses, palatability and rancidity of fresh and cured pork products
    • Jeremiah L.E. Effect of frozen storage and protective wrap upon the cooking losses, palatability and rancidity of fresh and cured pork products. Journal Food Science. 45:1980;187-196.
    • (1980) Journal Food Science , vol.45 , pp. 187-196
    • Jeremiah, L.E.1
  • 11
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    • Effects of frozen storage and dry-curing on ham triglyceride fatty acids
    • 498
    • Kingsley G.R., Graham P.P. Effects of frozen storage and dry-curing on ham triglyceride fatty acids. Journal of Food Science. 43:1978;479-482, 498.
    • (1978) Journal of Food Science , vol.43 , pp. 479-482
    • Kingsley, G.R.1    Graham, P.P.2
  • 12
    • 84984450375 scopus 로고
    • Investigation of changes in meat proteins during frozen storage
    • Mietsch F., Halasz A., Farkas J. Investigation of changes in meat proteins during frozen storage. Die Nahrung. 38:1994;47-52.
    • (1994) Die Nahrung , vol.38 , pp. 47-52
    • Mietsch, F.1    Halasz, A.2    Farkas, J.3
  • 13
    • 0000511437 scopus 로고
    • Effects of frozen storage on functionality of meat for processing
    • Miller A.J., Ackerman S.A., Palumbo S.A. Effects of frozen storage on functionality of meat for processing. Journal of Food Science. 45:1980;1466-1471.
    • (1980) Journal of Food Science , vol.45 , pp. 1466-1471
    • Miller, A.J.1    Ackerman, S.A.2    Palumbo, S.A.3
  • 14
    • 0033457792 scopus 로고    scopus 로고
    • Freezing and thawing rate effects on drip loss from samples of pork
    • Ngapo, T.M., Babare, I.H., Reynolds, J., & Mawson, R.H. (1999a). Freezing and thawing rate effects on drip loss from samples of pork. Meat Science, 53, 149-158.
    • (1999) Meat Science , vol.53 , pp. 149-158
    • Ngapo, T.M.1    Babare, I.H.2    Reynolds, J.3    Mawson, R.H.4
  • 15
    • 0033467899 scopus 로고    scopus 로고
    • Freezing and thawing rate effects on the ultrastructure of a samples of pork
    • Ngapo, T. M., Babare, I. H., Reynolds, J. & Mawson, R. H. (1999b). Freezing and thawing rate effects on the ultrastructure of a samples of pork. Meat Science, 53, 159-168.
    • (1999) Meat Science , vol.53 , pp. 159-168
    • Ngapo, T.M.1    Babare, I.H.2    Reynolds, J.3    Mawson, R.H.4
  • 17
    • 0042980039 scopus 로고
    • Meat preservation
    • In J. F. Price, & B. F. Schweigert (Eds), Westport: Food and Nutrition Press, Inc
    • Urbain, W. M. (1978). Meat preservation. In J. F. Price, & B. F. Schweigert (Eds), The science of meat and meat products (pp. 402-451). Westport: Food and Nutrition Press, Inc.
    • (1978) The Science of Meat and Meat Products , pp. 402-451
    • Urbain, W.M.1
  • 18
    • 84985171102 scopus 로고
    • Tenderness and water holding properties of beef muscle as influenced by freezing and subsequent storage at -3 or 15°C
    • Winger R.J., Fennema O. Tenderness and water holding properties of beef muscle as influenced by freezing and subsequent storage at -3 or 15°C. Journal of Food Science. 41:1976;1433-1438.
    • (1976) Journal of Food Science , vol.41 , pp. 1433-1438
    • Winger, R.J.1    Fennema, O.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.