Concepedia

Integrating multiple microstructure and water distribution visual analysis to reveal the moisture release and quality deterioration of precooked beef during freezing-thawing-reheating processes

Hengxun Lin, Liye Cui, Yong Chen, Yi‐Ping Yang, Xiangning Chen, Prince Chisoro, Xia Li, Christophe Blecker, Chunhui Zhang

Food Chemistry · 2024 · 23 citations · 32 references

DOI

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References

32

Recent advances in meat color research

Igor Tomašević, Ilija Đjekić, Maria Font‐i‐Furnols et al. · Current Opinion in Food Science · 2021 · 232 citations · Full text

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Effect of freezing under electrostatic field on the quality of lamb meat

Mohsen Dalvi‐Isfahan, Nasser Hamdami, Alain Le‐Bail · Innovative Food Science & Emerging Technologies · 2016 · 171 citations

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Effects of low voltage electrostatic field thawing on the changes in physicochemical properties of myofibrillar proteins of bovine Longissimus dorsi muscle

Shuyi Qian, Xia Li, Hang Wang et al. · Journal of Food Engineering · 2019 · 165 citations

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Combined impacts of low voltage electrostatic field and high humidity assisted-thawing on quality of pork steaks

Feifei Hu, Shuyi Qian, Feng Huang et al. · LWT · 2021 · 106 citations

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A comprehensive insight into the effects of microbial spoilage, myoglobin autoxidation, lipid oxidation, and protein oxidation on the discoloration of rabbit meat during retail display

Zhaoming Wang, Juncai Tu, Hui Zhou et al. · Meat Science · 2020 · 105 citations

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