Pressure shift freezing of pork muscle: Effect on color, drip loss, texture, and protein stability

Biotechnology Progress

Volumn 20, Issue 3, 2004, Pages 939-945

  Zhu, Songming ^a   Le Bail, Alain ^b   Chapleau, Nicolas ^b   Ramaswamy, Hosahalli S ^a   De Lamballerie Anton, Marie ^b  

^a MCGILL UNIVERSITY   (Canada)

^b Universite de Nantes   (France)

Author keywords

[No Author keywords available]

Indexed keywords

FREEZING; MUSCLE; PRESSURE EFFECTS; PROTEINS; TOUGHNESS;

AIR BLAST FREEZING (ABF); PORK MUSCLES; PRESSURE SHIFT FREEZING (PSF);

BIOTECHNOLOGY;

MUSCLE PROTEIN;

ANIMAL; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; CRYOPRESERVATION; EVALUATION; FOOD ANALYSIS; FOOD PRESERVATION; FREEZING; IN VITRO STUDY; MEAT; METHODOLOGY; PHYSIOLOGY; PRESSURE; PROTEIN CONFORMATION; SKELETAL MUSCLE; SWINE; TEMPERATURE; VALIDATION STUDY;

ANIMALS; CRYOPRESERVATION; FOOD ANALYSIS; FOOD PRESERVATION; FREEZING; MEAT; MUSCLE PROTEINS; MUSCLE, SKELETAL; PRESSURE; PROTEIN CONFORMATION; SWINE; TEMPERATURE;

EID: 2942735385     PISSN: 87567938     EISSN: None     Source Type: Journal    
DOI: 10.1021/bp034338j     Document Type: Article

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