Concepedia

Meat Freezing

Meat Freezing is a controlled preservation technique in meat processing that involves lowering the temperature of meat to below its freezing point to inhibit microbial growth and enzymatic activity, thereby extending shelf life while maintaining sensory and nutritional quality.

583

Publications

26.1K

Citations

1.7K

Authors

483

Institutions

Publications per year

2017–2026

167

Parents

Publications

583

Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat

Ayla Soyer, Berna Özalp, Ülkü Dalmış et al. · Food Chemistry · 2009 · 417 citations

, , +16

Effect of multiple freeze–thaw cycles on the quality of chicken breast meat

Sher Ali, Wangang Zhang, Nasir Rajput et al. · Food Chemistry · 2014 · 300 citations

, , +14

Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat

Sam Al‐Dalali, Cong Li, Baocai Xu · Food Chemistry · 2021 · 252 citations

, , +17

Influence of multiple freeze-thaw cycles on quality characteristics of beef semimembranous muscle: With emphasis on water status and distribution by LF-NMR and MRI

Shasha Cheng, Xiaohui Wang, Ranran Li et al. · Meat Science · 2018 · 225 citations

, , +11

Size and location of ice crystals in pork frozen by high-pressure-assisted freezing as compared to classical methods

Miriam N. Martino, Laura Otero, P.D. Sanz et al. · Meat Science · 1998 · 219 citations

, , +15

1–5 of 583

Authors

1.7K

  1. MM
    Mustafa M. Farouk

    AgResearch, New Zealand

    14 publications · 791 citations

    13

    h-index

  2. GH
    Geun-Pyo Hong

    Sejong University, South Korea

    11 publications · 261 citations

    10

    h-index

  3. MC
    Mi‐Jung Choi

    Konkuk University, South Korea

    10 publications · 231 citations

    10

    h-index

  4. AC
    A. Calvelo

    Centro de Investigación y Desarrollo en Criotecnología de Alimentos, Argentina

    10 publications · 560 citations

    10

    h-index

  5. SM
    Sang‐Gi Min

    Konkuk University, South Korea

    8 publications · 210 citations

    8

    h-index

1–5 of 1.7K

Institutions

483

  1. Centro de Investigación y Desarrollo en Criotecnología de Alimentos

    La Plata, Argentina

    16 h-index

    35 publications

    2.2K citations

  2. Iowa State University

    Ames, United States

    12 h-index

    45 publications

    1.1K citations

  3. Konkuk University

    Seoul, South Korea

    12 h-index

    48 publications

    1.3K citations

  4. Agricultural Research Service

    Washington, United States

    11 h-index

    27 publications

    827 citations

  5. Tokyo University of Marine Science and Technology

    Tokyo, Japan

    11 h-index

    33 publications

    2.6K citations

  6. AgResearch

    Lincoln, New Zealand

    11 h-index

    30 publications

    1.8K citations

  7. Consejo Nacional de Investigaciones Científicas y Técnicas

    Buenos Aires, Argentina

    10 h-index

    20 publications

    1.1K citations

  8. China Agricultural University

    Beijing, China

    10 h-index

    44 publications

    3.3K citations

1–8 of 483

Venues

  1. Meat Science

    122 publications · 7.2K citations

    50

    h-index

  2. Journal of Food Science

    JFS · 84 publications · 3.1K citations

    34

    h-index

  3. Food Chemistry

    34 publications · 3K citations

    27

    h-index

  4. LWT

    21 publications · 1.2K citations

    21

    h-index

  5. Journal of Food Engineering

    16 publications · 889 citations

    16

    h-index

1–5