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

doi:10.1016/j.meatsci.2022.108841

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 journal › Review Article › Scientific › peer-review

Original language	English
Article number	108841
Journal	Meat Science
Volume	190
Number of pages	10
ISSN	0309-1740
DOIs	https://doi.org/10.1016/j.meatsci.2022.108841
Publication status	Published - Aug 2022
MoE publication type	A2 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

Access to Document

10.1016/j.meatsci.2022.108841Licence: CC BY

1-s2.0-S0309174022001097-mainFinal published version, 1 MBLicence: CC BY

Cite this

@article{ca160506470d4f5ba4f004cb0fd415df,

title = "Role of freezing-induced myofibrillar protein denaturation in the generation of thaw loss: A review",

keywords = "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",

author = "Yuemei Zhang and Kim, {Y. H. B.} and Eero Puolanne and Per Ertbjerg",

year = "2022",

month = aug,

doi = "10.1016/j.meatsci.2022.108841",

language = "English",

volume = "190",

journal = "Meat Science",

issn = "0309-1740",

publisher = "ELSEVIER SCI IRELAND LTD",

}

TY - JOUR

T1 - Role of freezing-induced myofibrillar protein denaturation in the generation of thaw loss

T2 - A review

AU - Zhang, Yuemei

AU - Kim, Y. H. B.

AU - Puolanne, Eero

AU - Ertbjerg, Per

PY - 2022/8

Y1 - 2022/8

KW - Water populations

KW - Thaw loss

KW - Ice crystal formation

KW - Meat structure

KW - Solute concentration

KW - WATER-HOLDING CAPACITY

KW - LONGISSIMUS-DORSI FROZEN

KW - VOLTAGE ELECTROSTATIC-FIELD

KW - MEAT QUALITY

KW - PHYSICOCHEMICAL PROPERTIES

KW - DRIP LOSS

KW - AGING/FREEZING SEQUENCE

KW - THERMAL-DENATURATION

KW - MOISTURE MIGRATION

KW - TISSUE HISTOLOGY

KW - 416 Food Science

U2 - 10.1016/j.meatsci.2022.108841

DO - 10.1016/j.meatsci.2022.108841

M3 - Review Article

VL - 190

JO - Meat Science

JF - Meat Science

SN - 0309-1740

M1 - 108841

ER -