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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Vydáno v:Korean J Food Sci Anim Resour
Hlavní autoři: Rahman, M. H., Hossain, M. M., Rahman, S. M. E., Amin, M. R., Oh, Deog-Hwan
Médium: Artigo
Jazyk:Inglês
Vydáno: Korean Society for Food Science of Animal Resources 2015
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Article
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC4726957/
https://ncbi.nlm.nih.gov/pubmed/26877637
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2015.35.6.772
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