Effect of freeze-thaw cycles on physicochemical properties and color stability of beef semimembranosus muscle

Food Research International

Volumn 44, Issue 10, 2011, Pages 3222-3228

  Jeong, Jin Yeon ^a   Kim, Gap Don ^a   Yang, Han Sul ^a   Joo, Seon Tea ^a  

^a Gyeongsang National University   (South Korea)

Author keywords

Beef; Color stability; Freeze thawing cycle; Fresh meat; Physicochemical property

Indexed keywords

COLOR STABILITY; FREEZE-THAW CYCLES; FREEZE-THAW PROCESS; FREEZE-THAWING CYCLES; FRESH MEAT; MEAT COLOR; METMYOGLOBIN; PHYSICOCHEMICAL PROPERTY; SDS-PAGE; SEMIMEMBRANOSUS MUSCLES; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TISSUE MICROSTRUCTURES;

COLD STORAGE; COLOR; MUSCLE; PORPHYRINS; REFRIGERATORS; THAWING;

MEATS;

EID: 80054941368     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.08.023     Document Type: Article

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