Combined impacts of initial freezing rate of pork leg muscles (M. biceps femoris and M. semitendinosus) and subsequent freezing on quality characteristics of pork patties
Jacob R. Tuell, Jin‐Kyu Seo, Yuan H. Brad Kim
Topics & Concepts
ChewinessChemistryFood scienceCongelationBicepsLipid oxidationFreezing pointBiochemistryAntioxidantAnatomyBiologyThermodynamicsPhysicsMeat and Animal Product QualityFreezing and Crystallization ProcessesFood Quality and Safety Studies