Myofibrillar protein characteristics of fast or slow frozen pork during subsequent storage at-3 degrees C

Yuemei Zhang, Arianna Magro, Eero Puolanne, Antonella Dalle Zotte, Per Ertbjerg

Research output: Contribution to journalArticleScientificpeer-review

Original languageEnglish
Article number108468
JournalMeat Science
Number of pages7
Publication statusPublished - Jun 2021
MoE publication typeA1 Journal article-refereed

Fields of Science

  • Freezing rate
  • Meat
  • Water-holding capacity
  • Protein denaturation
  • Industrial thawing
  • 416 Food Science

Cite this