Effect of Novel Quick Freezing Techniques Combined with Different Thawing Processes on Beef Quality

This study investigated the effect of various freezing and thawing techniques on the quality of beef. Meat samples were frozen using natural convection freezing (NF), individual quick freezing (IQF), or cryogenic freezing (CF) techniques, followed by natural convection thawing (NCT) or running water...

Descripción completa

Detalles Bibliográficos
Autores principales: Jo, Yeon-Ji, Jang, Min-Young, Jung, You-Kyoung, Kim, Jae-Hyeong, Sim, Jun-Bo, Chun, Ji-Yeon, Yoo, Seon-Mi, Han, Gui-Jung, Min, Sang-Gi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662192/
https://www.ncbi.nlm.nih.gov/pubmed/26761674
http://dx.doi.org/10.5851/kosfa.2014.34.6.777

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662192/
https://www.ncbi.nlm.nih.gov/pubmed/26761674
http://dx.doi.org/10.5851/kosfa.2014.34.6.777

Ejemplares similares