The impact of freezing methods on the quality, moisture distribution, microstructure, and flavor profile of hand-grabbed mutton during long-term frozen storage
Yulong Luo, Yongzhao Bi, Rui Du, Hong Yuan, Yanru Hou, Ruiming Luo, Ruiming Luo
Topics & Concepts
FlavorChemistryMoistureFood scienceTBARSMicrostructureWater contentAnimal scienceBiochemistryBiologyCrystallographyLipid peroxidationOxidative stressEngineeringGeotechnical engineeringOrganic chemistryMeat and Animal Product QualityFood Quality and Safety StudiesFood Drying and Modeling