Effects of rigor state, thawing temperature, and processing on the physicochemical properties of frozen duck breast muscle - ScienceDirect
PDF) Effect of rigor state, thawing temperature, and processing on the physicochemical properties of frozen duck breast muscle
Effects of thawing temperature on the physicochemical properties of pre- rigor frozen chicken breast and leg muscles. | Semantic Scholar
Effects of additional electrical stimulation and pre-rigor conditioning temperature on the ageing potential of hot-boned bovine muscles
Effects of rigor state, thawing temperature, and processing on the physicochemical properties of frozen duck breast muscle - ScienceDirect
Effects of rigor state, thawing temperature, and processing on the physicochemical properties of frozen duck breast muscle
CACA
Effects of thawing temperature on the physicochemical properties of pre- rigor frozen chicken breast and leg muscles. | Semantic Scholar
16 V 8
SOLVED: . Describe how thaw and cold rigor can occur in meat and affect physicochemical properties on the meat quality.
An example of muscle shortening (Hendrick et al., 1994). A freshly... | Download Scientific Diagram
CONVERSION OF MUSCLE TO MEAT - ppt download
Prevention of thaw-rigor during frozen storage of bigeye tuna Thunnus obesus and meat quality evaluation | SpringerLink
Recent research on factors influencing the quality of frozen seafood
Solved Question 1 (2.5 pes) Preventing cold shortening a) | Chegg.com
Effects of pre and postrigor freezing and temperature stress during frozen storage on physicochemical stability of Atlantic herring (Clupea harengus) muscle - Dang - 2018 - Journal of Food Processing and Preservation - Wiley Online Library
Contraction and rigor mortis
THAW RIGOR INDUCED ISOMETRIC TENSION AND SHORTENING IN BROILER‐TYPE CHICKEN MUSCLES - WHITING - 1975 - Journal of Food Science - Wiley Online Library
PPT – Meat Products PowerPoint presentation | free to view - id: 19de25-ZDc1Z
PPT - CONVERSION OF MUSCLE INTO MEAT PowerPoint Presentation, free download - ID:6181872
PDF) Effect of rigor state, thawing temperature, and processing on the physicochemical properties of frozen duck breast muscle
