Changes in Ultrastructure and Sensory Characteristics on Electro-magnetic and Air Blast Freezing of Beef during Frozen Storage

The ultrastructure in the beef muscle of the electro-magnetic resonance and air blast freezing during the frozen storage, and the changes in the quality characteristics after thawing were evaluated. The size of ice crystal was small and evenly formed in the initial freezing period, and it showed tha...

Descripción completa

Detalles Bibliográficos
Autores principales: Choi, Yun-Sang, Ku, Su-Kyung, Jeong, Ji-Yun, Jeon, Ki-Hong, Kim, Young-Boong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4682493/
https://www.ncbi.nlm.nih.gov/pubmed/26761797
http://dx.doi.org/10.5851/kosfa.2015.35.1.27

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4682493/
https://www.ncbi.nlm.nih.gov/pubmed/26761797
http://dx.doi.org/10.5851/kosfa.2015.35.1.27

Ejemplares similares