![]() |
Effects of aging and freezing/thawing sequence on quality attributes of bovine Mm. gluteus medius and biceps femoris
Hyun-Wook Kim (Kim HW), Yuan H. Brad Kim (Kim YHB)
Asian-Australas J Anim Sci. 2017;30(2):254-261. Published online 2016 Jul 29 DOI: https://doi.org/10.5713/ajas.16.0279
|
Citations to this article as recorded by
Freezing/thawing as an accelerating process of wet- and dry-aged Nellore beef
Angélica Sousa Guimarães, Gabriela de Barros Silva Haddad, Jéssica Sousa Guimarães, Robledo de Almeida Torres Filho, Paulo Rogério Fontes, Alcinéia de Lemos Souza Ramos, Eduardo Mendes Ramos
Meat Science.2024; 211: 109443. CrossRef Evaluation of the Physicochemical Attributes of Beef, Chicken, and Pork Muscles Injected with Microbial Proteases for Designing Senior-Friendly Processed Meat Products
Si-Young Kim, Dong-Heon Song, Wookyung Chung, Hyun-Shik Choi, Sung Gu Han, Hyun-Wook Kim
Foods.2024; 13(21): 3430. CrossRef Can the Suspension Method (Tenderstretch vs. Achilles Tendon) Enhance Horsemeat Quality?
Ana Kaić, Barbara Luštrek, Silvester Žgur, Klemen Potočnik
Animals.2024; 14(23): 3540. CrossRef Challenges and processing strategies to produce high quality frozen meat
Renyu Zhang, Carolina E. Realini, Yuan H. Brad Kim, Mustafa M. Farouk
Meat Science.2023; 205: 109311. CrossRef Effect of Temperature Abuse on Quality and Metabolites of
Frozen/Thawed Beef Loins
Jeong A Kwon, Dong-Gyun Yim, Hyun-Jun Kim, Azfar Ismail, Sung-Su Kim, Hag Ju Lee, Cheorun Jo
Food Science of Animal Resources.2022; 42(2): 341. CrossRef Accelerating the dry aging of bone‐in beef from Nellore cattle by the freeze/thaw process
Gabriela de Barros Silva Haddad, Hewerton Barbosa Gomes, Adelaide Florência Mateus Buchili, Lorena Mendes Rodrigues, Paulo Rogério Fontes, Alcinéia de Lemos Souza Ramos, Eduardo Mendes Ramos
Journal of Food Processing and Preservation.2022;[Epub] CrossRef Role of freezing-induced myofibrillar protein denaturation in the generation of thaw loss: A review
Yuemei Zhang, Y.H.B. Kim, Eero Puolanne, Per Ertbjerg
Meat Science.2022; 190: 108841. CrossRef The Effect of Application of Chicken Gelatin on Reducing the Weight Loss of Beef Sirloin after Thawing
Jakub Martinek, Robert Gál, Pavel Mokrejs, Kristýna Sucháčková, Jana Pavlačkova, Alena Kalendová
Polymers.2022; 14(15): 3094. CrossRef Effects of duration and temperature of frozen storage on the quality and food safety characteristics of pork after thawing and after storage under modified atmosphere
Vivien Teuteberg, Ina-Karina Kluth, Madeleine Ploetz, Carsten Krischek
Meat Science.2021; 174: 108419. CrossRef Physicochemical and microbial characteristics of longissimus
lumborum and biceps femoris muscles in Korean
native black goat with wet-aging time
Mahabbat Ali, Ji-Young Park, Seong-Yun Lee, Young-Sun Choi, Ki-Chang Nam
Journal of Animal Science and Technology.2021; 63(1): 149. CrossRef Changes in oxidation and secondary structure of myofibrilla protein, water distribution, and quality of vacuum packaged Tan mutton during storage at different temperatures
Yingmei Tao, Lu Ma, Dongdong Li, Yutan Tian, Jun Liu, Dunhua Liu
Journal of Food Processing and Preservation.2021;[Epub] CrossRef Water holding capacity of Swamp Buffalo muscles raised with and without proper herd health
M.A. Fhaisol, S. Rosly, E.M.H. Nasyatul, I. Lokman, A.H. Hasliza, M.S. Zamri, A.B. Zuki, W.S. Nugroho, R. Widayanti, A. Haryanto, D.A. Widiasih, A.D. Wijayanti, E.M. Nugraha Setyawan, V. Budiariati, M. Anggita, E. Choiriyah, M. Arif
BIO Web of Conferences.2021; 33: 04004. CrossRef Peptidomic analysis characterising proteolysis in thaw-aging of beef short plate
Yuri Kominami, Tatsuya Hayashi, Tetsuji Tokihiro, Hideki Ushio
Food Chemistry: Molecular Sciences.2021; 3: 100051. CrossRef Volatile and non-volatile metabolite changes in 140-day stored vacuum packaged chilled beef and potential shelf life markers
Damian Frank, Joanne Hughes, Udayasika Piyasiri, Yimin Zhang, Mandeep Kaur, Yutao Li, Glen Mellor, Janet Stark
Meat Science.2020; 161: 108016. CrossRef Effect of freezing/irradiation/thawing processes and subsequent aging on tenderness, color, and oxidative properties of beef
Luana Aparecida Sales, Lorena Mendes Rodrigues, Douglas Roberto Guimarães Silva, Paulo Rogério Fontes, Robledo de Almeida Torres Filho, Alcinéia de Lemos Souza Ramos, Eduardo Mendes Ramos
Meat Science.2020; 163: 108078. CrossRef Protein degradation and structure changes of beef muscle during superchilled storage
Xiao Lu, Yimin Zhang, Baochen Xu, Lixian Zhu, Xin Luo
Meat Science.2020; 168: 108180. CrossRef Effects of different freezing methods on the quality of conditioned beef steaks during storage
Ying Wang, Xiaofan Wang, Zhouping Wang, Xinfu Li, Cong Li, Baocai Xu
Journal of Food Processing and Preservation.2020;[Epub] CrossRef 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
Meat Science.2020; 170: 108248. CrossRef Effect of Different Combinations of Freezing and Thawing Rates on the Shelf-Life and Oxidative Stability of Ostrich Moon Steaks (M. Femorotibialis medius) under Retail Display Conditions
Coleen Leygonie, Louwrens Christiaan Hoffman
Foods.2020; 9(11): 1624. CrossRef Impacts of aging/freezing sequence on microstructure, protein degradation and physico-chemical properties of beef muscles
Derico Setyabrata, Yuan H. Brad Kim
Meat Science.2019; 151: 64. CrossRef Effects of Aging and Aging Method on Physicochemical and Sensory
Traits of Different Beef Cuts
Minsu Kim, Juhui Choe, Hyun Jung Lee, Yeongkwon Yoon, Sungho Yoon, Cheorun Jo
Food Science of Animal Resources.2019; 39(1): 54. CrossRef Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins
Hyun-Wook Kim, Ji-Han Kim, Jin-Kyu Seo, Derico Setyabrata, Yuan H. Brad Kim
Meat Science.2018; 139: 162. CrossRef Physicochemical properties of horse meat as affected by breed, sex, age, muscle type and aging period
Ana Kaić, Silvester Žgur, Barbara Luštrek, Klemen Potočnik
Animal Production Science.2018; 58(12): 2352. CrossRef
|