The change in quality of quick-frozen patties containing different amounts of added fat (0%,
5%, 10%, 15%, and 20%) under different freeze-thaw (FT) cycles (a FT cycle was performed …

This study aims at providing new insight on protein denaturation in freezing-thawing.
Freezing-thawing minced pork reduced water-holding of myofibrils and increased surface …

Tenderness is one of the most desirable meat qualities and a significant determinant of
consumers' preference. Estimating/achieving optimal tenderness are not straightforward …

Abstract Changes in thermal stability and structure of myofibrillar protein from pork patties
with different fat addition (0%, 5%, 10%, 15% and 20%) under freeze-thaw (FT) cycles were …

The application of actinidin to beef brisket followed by thermal inactivation (by sous vide
cooking) was studied for its effects on textural attributes, microstructure and protein …

Frozen storage is chosen to be the preferred method in meat preservation. However,
multiple freeze‐thaw (F‐T) cycles will occur during the transfers or distribution processes …

The study investigated the effect of zingibain protease and sous vide cooking on tenderness
and water-holding capacity of M. biceps femoris (BF) from 30 older Angus cows (6–7 years) …

Abstract Three Phase Partitioning (TPP) system as an elegant non-chromatographic and
bulk separation method was successfully applied for the extraction and recovery of papain …

This study evaluated the effects of freezing method and storage time on the quality changes
of pork longissimus thoracis (LT). The results showed that, compared to air blast freezing …

The influence of ultrasound-assisted immersion freezing (UF), immersion freezing (IF), and
air freezing (AF) on the muscle quality and physicochemical properties of chicken breasts …