| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5792046 | Meat Science | 2012 | 8 Pages |
Abstract
⺠Repeated freeze and thaw improved meat tenderness. ⺠Repeated freeze and thaw deteriorated color and technological attributes of meat. ⺠Repeated freeze and thaw did not affect lipid oxidation of vacuum packed meat.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Jun Qi, Chunbao Li, Yinji Chen, Feifei Gao, Xinglian Xu, Guanghong Zhou,