On the origin of thaw loss: Relationship between freezing rate and protein denaturation

Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes

E. Huff‐Lonergan, Steven M. Lonergan · Meat Science · 2005 · 2K citations

Agriculture, Biochemistry, Food Science +14

Biochemistry Of Meat Hydration

Reiner Hamm · Advances in food research · 1961 · 828 citations

Agriculture, Biochemistry, Food Science +10

Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles

Mingcheng Zhang, Fangfei Li, Xinping Diao et al. · Meat Science · 2017 · 393 citations

Agriculture, Animal Sciences, Physiology +17

Developments in meat science—3

R.S. Hannan · Meat Science · 1986 · 351 citations

Agriculture, Animal Sciences, Food Science +12

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

Agriculture, Food Science, Food Preservation +15