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

Research output: Contribution to journalReview ArticleScientificpeer-review

Original languageEnglish
Article number108841
JournalMeat Science
Volume190
Number of pages10
ISSN0309-1740
DOIs
Publication statusPublished - Aug 2022
MoE publication typeA2 Review article in a scientific journal

Fields of Science

  • Water populations
  • Thaw loss
  • Ice crystal formation
  • Meat structure
  • Solute concentration
  • WATER-HOLDING CAPACITY
  • LONGISSIMUS-DORSI FROZEN
  • VOLTAGE ELECTROSTATIC-FIELD
  • MEAT QUALITY
  • PHYSICOCHEMICAL PROPERTIES
  • DRIP LOSS
  • AGING/FREEZING SEQUENCE
  • THERMAL-DENATURATION
  • MOISTURE MIGRATION
  • TISSUE HISTOLOGY
  • 416 Food Science

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