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The impact of freezing methods on the quality, moisture distribution, microstructure, and flavor profile of hand-grabbed mutton during long-term frozen storage.
Luo, Yulong; Bi, Yongzhao; Du, Rui; Yuan, Hong; Hou, Yanru; Luo, Ruiming.
Affiliation
  • Luo Y; School of Food Science and Engineering, Ningxia University, Yinchuan 750021, PR China.
  • Bi Y; School of Food Science and Engineering, Ningxia University, Yinchuan 750021, PR China.
  • Du R; Yinchuan Agricultural Product Quality Testing Center, Yinchuan Agriculture and Rural Bureau, Yinchuan 750021, PR China.
  • Yuan H; School of Food Science and Engineering, Ningxia University, Yinchuan 750021, PR China.
  • Hou Y; School of Food Science and Engineering, Ningxia University, Yinchuan 750021, PR China.
  • Luo R; School of Food Science and Engineering, Ningxia University, Yinchuan 750021, PR China. Electronic address: ruimingluo.nx@163.com.
Food Res Int ; 173(Pt 1): 113346, 2023 11.
Article in En | MEDLINE | ID: mdl-37803651
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Red Meat Language: En Journal: Food Res Int Year: 2023 Document type: Article Country of publication: Canadá
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Red Meat Language: En Journal: Food Res Int Year: 2023 Document type: Article Country of publication: Canadá