학술논문
Assessing Individual Muscle Characteristics to Enhance Frozen-Thawed Meat Quality
이용수 2
- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- Choeun Im Sumin Song Huilin Cheng Junyoung Park Gap-Don Kim
- 간행물 정보
- 『Food Science of Animal Resources』제44권 제4호, 758~778쪽, 전체 21쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2024.07.01
5,320원
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국문 초록
This study assessed previous research aimed at mitigating the adverse effects of freeze-thawing on meat quality. Specifically, it focuses on assessing the physicochemical alterations in meat resulting from freezing, freeze-thawing, or technologies to minimize these alterations. Recent studies have focused on conventional freeze-thaw technology applicable across various livestock species and muscle types. However, recent research has indicated the necessity for developing freeze-thaw technology considering the unique characteristics of individual muscles. In this review, we summarize previous studies that have compared alterations in the physicochemical properties of primary muscles owing to freezing or freeze-thawing. Despite the introduction of various technologies to significantly reduce the adverse effects on meat quality resulting from freeze-thawing, it is essential to consider the unique characteristics (proximate composition, pH, and muscle fiber characteristics) of individual muscles or cuts to develop enhanced the freeze-thaw processing technology.
영문 초록
목차
Introduction
Formation of Ice Crystals through Freezing and Its Effect on Muscle Tissues
Effects of Freezing and Freeze-Thawing on Meat Physicochemical Properties
Assessing Individual Muscle Characteristics to Enhance Meat Freezing/Thawing Technologies
Conclusion
References
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참고문헌
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