Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze-thaw cycles

Meat Science

Volumn 83, Issue 2, 2009, Pages 239-245

  Xia, Xiufang ^a,b   Kong, Baohua ^a   Liu, Qian ^a   Liu, Jing ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b HEILONGJIANG AUGUST FIRST LAND RECLAMATION UNIVERSITY   (China)

Author keywords

Freeze thaw cycles; Physicochemical property; Pork; Protein oxidation

Indexed keywords

SUS;

EID: 67649850393     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.05.003     Document Type: Article

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