Influence of the pressure shift freezing and thawing on the microstructure of largemouth bass

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

Consumer perception of meat quality and implications for product development in the meat sector—a review

Klaus G. Grunert, Lone Bredahl, Karen Brunsø · Meat Science · 2003 · 855 citations

Agriculture, Food Science, Marketing +17

Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze–thaw cycles

Xiufang Xia, Baohua Kong, Qian Liu et al. · Meat Science · 2009 · 489 citations

Life Sciences, Animal Sciences, Biochemistry +13

Biochemical and physical changes of grass carp (Ctenopharyngodon idella) fillets stored at −3 and 0°C

Dasong Liu, Li Liang, Wenshui Xia et al. · Food Chemistry · 2013 · 272 citations

Life Sciences, Biochemistry, Zoology +11

The comparison of ultrasound-assisted immersion freezing, air freezing and immersion freezing on the muscle quality and physicochemical properties of common carp (Cyprinus carpio) during freezing storage

Qinxiu Sun, Fangda Sun, Xiufang Xia et al. · Ultrasonics Sonochemistry · 2018 · 230 citations · Full text

Life Sciences, Biochemistry, Food Science +13