Effects of initial freezing rate on the changes in quality, myofibrillar protein characteristics and myowater status of beef steak during subsequent frozen storage
Shuyi Qian, Xia Li, Chunhui Zhang, Christophe Blecker
Topics & Concepts
MyofibrilDenaturation (fissile materials)CongelationFood scienceChemistryWater holding capacityTendernessAnimal scienceBiochemistryBiologyNuclear chemistryThermodynamicsPhysicsMeat and Animal Product QualityMuscle metabolism and nutritionBiochemical effects in animals