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Identification of Repeatedly Frozen Meat Based on Near-Infrared Spectroscopy Combined with Self-Organizing Competitive Neural Networks

International journal of food properties, 2016-01, Vol.19 (5), p.1007-1015

2016

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Effect of Thawing and Cold Storage on Frozen Chicken Thigh Meat Quality by High-Voltage Electrostatic Field

Journal of food science, 2010-05, Vol.75 (4), p.M193-M197

2010

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Effect of manufacturing and frozen meat temperatures on structural and functional properties of hamburgers

Journal of food engineering, 2023-09, Vol.353, p.111526, Article 111526

2023

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Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins

Meat science, 2018-05, Vol.139, p.162-170

2018

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Preserving freshness of chevon under superchilling storage

Indian journal of small ruminants, 2024-04, Vol.30 (1), p.138-143

2024

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Challenges and processing strategies to produce high quality frozen meat

Meat science, 2023-11, Vol.205, p.109311-109311, Article 109311

2023

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Unveiling citrate synthase enzyme as potential biomarker in developing a rapid method for monitoring of chilled and defrosted buffalo meat in supply chain

Journal of food composition and analysis, 2024-08, Vol.132, p.106360, Article 106360

2024

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Lipid oxidation degree of pork meat during frozen storage investigated by near-infrared hyperspectral imaging: Effect of ice crystal growth and distribution

Journal of food engineering, 2019-12, Vol.263, p.311-319

2019

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Prevalence and Genotypic Analysis and Antibiotic Resistance of Salmonella Species Isolated from Imported and Freshly Slaughtered Chicken

American journal of animal and veterinary sciences, 2020-02, Vol.15 (2), p.134-144

2020

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Frozen meat and fish, imperialism, and France in the era of World War One

Food & foodways, 2024-01, Vol.32 (1), p.79-99

Torrie, Julia S.

2024

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Analytical methods for authentication of fresh vs. thawed meat – A review

Meat science, 2008-10, Vol.80 (2), p.151-158

2008

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Enrichment of Chicken Nuggets with Microencapsulated Omega-3 Fish Oil: Effect of Frozen Storage Time on Oxidative Stability and Sensory Quality

Food and bioprocess technology, 2016-02, Vol.9 (2), p.285-297

2016

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Effect of Dietary Modulation of Selenium Form and Level on Performance, Tissue Retention, Quality of Frozen Stored Meat and Gene Expression of Antioxidant Status in Ross Broiler Chickens

Animals (Basel), 2019-06, Vol.9 (6), p.342

2019

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New insights into the mechanism of freeze-induced damage based on ice crystal morphology and exudate proteomics

Food research international, 2022-11, Vol.161, p.111757-111757, Article 111757

2022

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Effect of freezing method and frozen storage duration on odor-active compounds and sensory perception of lamb

Food research international, 2013-11, Vol.54 (1), p.772-780

2013

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Pressure Ohmic Thawing: a Feasible Approach for the Rapid Thawing of Frozen Meat and Its Effects on Quality Attributes

Food and bioprocess technology, 2016-04, Vol.9 (4), p.564-575

2016

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The Influence of Operation Parameters and Product Properties on Time-to-Temper for Frozen Raw Meat Based on Simulation

Food engineering reviews, 2021-03, Vol.13 (1), p.225-235

2021

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Development of a simple method of unravelling catalytic activity of some mitochondrial and cytosolic enzymes in meat express juice and it's application in differentiation of fresh and frozen-thawed meat for authentication

Food control, 2023-08, Vol.150, p.109784, Article 109784

2023

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Physicochemical and sensory characteristics of commercial, frozen, dry, and wet-aged Hanwoo sirloins

Animal Bioscience, 2019, 32(10), , pp.1621-1629

2019

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Meat Freezing: A Source Book

1, 1989

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Effect of rosemary extract, chitosan and α-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers

Meat science, 2007-02, Vol.75 (2), p.256-264

2007

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Evaluating red meat putrefaction in long term storage in freezing condition based on co-variation of major biogenic amines and Total Volatile Nitrogen

Ciência e tecnologia de alimentos, 2021-06, Vol.41 (suppl 1), p.123-128

2021

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Investigation of zeranol in beef of Ukrainian production and its reduction with various technological processing

Potravinarstvo, 2020-02, Vol.14, p.95-100

2020

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Effect of freezing method and frozen storage duration on lamb sensory quality

Meat science, 2012-01, Vol.90 (1), p.209-215

2012

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dedicated MRI for food science and agriculture

Food Science and Technology Research, 2008, Vol.14(1), pp.74-82

2008

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Identification of Repeatedly Frozen Meat Based on Near-Infrared Spectroscopy Combined with Self-Organizing Competitive Neural Networks

Effect of Thawing and Cold Storage on Frozen Chicken Thigh Meat Quality by High-Voltage Electrostatic Field

Effect of manufacturing and frozen meat temperatures on structural and functional properties of hamburgers

Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins

Preserving freshness of chevon under superchilling storage

Challenges and processing strategies to produce high quality frozen meat

Unveiling citrate synthase enzyme as potential biomarker in developing a rapid method for monitoring of chilled and defrosted buffalo meat in supply chain

Lipid oxidation degree of pork meat during frozen storage investigated by near-infrared hyperspectral imaging: Effect of ice crystal growth and distribution

Prevalence and Genotypic Analysis and Antibiotic Resistance of Salmonella Species Isolated from Imported and Freshly Slaughtered Chicken

Frozen meat and fish, imperialism, and France in the era of World War One

Analytical methods for authentication of fresh vs. thawed meat – A review

Enrichment of Chicken Nuggets with Microencapsulated Omega-3 Fish Oil: Effect of Frozen Storage Time on Oxidative Stability and Sensory Quality

Effect of Dietary Modulation of Selenium Form and Level on Performance, Tissue Retention, Quality of Frozen Stored Meat and Gene Expression of Antioxidant Status in Ross Broiler Chickens

New insights into the mechanism of freeze-induced damage based on ice crystal morphology and exudate proteomics

Effect of freezing method and frozen storage duration on odor-active compounds and sensory perception of lamb

Pressure Ohmic Thawing: a Feasible Approach for the Rapid Thawing of Frozen Meat and Its Effects on Quality Attributes

The Influence of Operation Parameters and Product Properties on Time-to-Temper for Frozen Raw Meat Based on Simulation

Development of a simple method of unravelling catalytic activity of some mitochondrial and cytosolic enzymes in meat express juice and it's application in differentiation of fresh and frozen-thawed meat for authentication

Physicochemical and sensory characteristics of commercial, frozen, dry, and wet-aged Hanwoo sirloins

Meat Freezing: A Source Book

Effect of rosemary extract, chitosan and α-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers

Evaluating red meat putrefaction in long term storage in freezing condition based on co-variation of major biogenic amines and Total Volatile Nitrogen

Investigation of zeranol in beef of Ukrainian production and its reduction with various technological processing

Effect of freezing method and frozen storage duration on lamb sensory quality

dedicated MRI for food science and agriculture

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