Effects of initial freezing rate on the changes in quality, myofibrillar protein characteristics and myowater status of beef steak during subsequent frozen storage
Qian, Shuyi; Li, Xia; Zhang, Chunhuiet al.
2022 • In International Journal of Refrigeration, 143, p. 148-156
Frozen storage; Beef quality; Protein denaturation; Water status; Initial freezing rate
Abstract :
[en] Effects of initial freezing rate on the changes in quality, myofibrillar protein characteristics and myowater status of beef steak during subsequent frozen storage [Effets du degré de congélation initial sur les changements de qualité, les caractéristiques des protéines myofibrillaires et l'état hydrique du steak de boeuf au cours du stockage ultérieur à l'état congelé]
Disciplines :
Food science
Author, co-author :
Qian, Shuyi ; Université de Liège - ULiège > TERRA Research Centre
Li, Xia ; Université de Liège - ULiège > TERRA Research Centre
Zhang, Chunhui
Blecker, Christophe ; Université de Liège - ULiège > TERRA Research Centre > Smart Technologies for Food and Biobased Products (SMARTECH)
Language :
French
Title :
Effects of initial freezing rate on the changes in quality, myofibrillar protein characteristics and myowater status of beef steak during subsequent frozen storage
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