Impact of freezing and thawing on the quality of meat: Review

Meat Science

Volumn 91, Issue 2, 2012, Pages 93-98

  Leygonie, Coleen ^a   Britz, Trevor J ^a   Hoffman, Louwrens C ^a  

^a STELLENBOSCH UNIVERSITY   (South Africa)

Author keywords

Freeze; Meat quality; Mitigation mechanisms; Thaw

Indexed keywords

ANTIFREEZE PROTEIN; BIOCHEMICAL REACTIONS; BRINE INJECTION; CELLULAR LEVELS; FREEZE; FREEZING AND THAWING; ICE CRYSTALS; MEAT QUALITY; MICROBIAL SPOILAGE; MODIFIED ATMOSPHERIC PACKAGING; MOISTURE LOSS; NOVEL METHODS; PHYSICAL QUALITY; POST MORTEM; PROTEIN DENATURATION; PROTEIN OXIDATION; QUALITY PARAMETERS; SHEAR FORCE; THAW; VITAMIN-E;

MEATS; MODIFIED ATMOSPHERE PACKAGING; THAWING;

FREEZING;

ICE;

CRYOPRESERVATION; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; FREEZING; HUMAN; MEAT; METHODOLOGY; MICROBIOLOGY; REVIEW; STANDARD;

CRYOPRESERVATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD TECHNOLOGY; FREEZING; HUMANS; ICE; MEAT;

EID: 84857647290     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.01.013     Document Type: Review

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