Evaluation of Physicochemical Deterioration and Lipid Oxidation of Beef Muscle Affected by Freeze-thaw Cycles

This study was performed to explore the deterioration of physicochemical quality of beef hind limb during frozen storage at −20℃, affected by repeated freeze-thaw cycles. The effects of three successive freeze-thaw cycles on beef hind limb were investigated comparing with unfrozen beef muscle for 80...

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Detalles Bibliográficos
Autores principales: Rahman, M. H., Hossain, M. M., Rahman, S. M. E., Amin, M. R., Oh, Deog-Hwan
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/PMC4726957/
https://www.ncbi.nlm.nih.gov/pubmed/26877637
http://dx.doi.org/10.5851/kosfa.2015.35.6.772

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4726957/
https://www.ncbi.nlm.nih.gov/pubmed/26877637
http://dx.doi.org/10.5851/kosfa.2015.35.6.772

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