References

AOAC., 2002. Official Methods of Analysis. 17th Edn., Association of Analytical Chemists, Gaithersburg, MD., USA.

Bertram, H.C., R.H. Andersen and H.J. Andersen, 2007. Development in myofibrillar water distribution of two pork qualities during 10-month freezer storage. Meat Sci., 75: 128-133.
Direct Link  |  

Bevilacqua, A.E. and N.E. Zaritzky, 1980. Ice morphology in frozen beef. Food Tech., 15: 589-597.
CrossRef  |  

Bevilacqua, A.E. and N.E. Zaritzky, 1982. Ice recristalizacion in frozen beef. J. Food Sci., 46: 1410-1414.

Chiavaro, E., M. Rinaldi, E. Vittadini and D. Barbanti, 2009. Cooking of pork Longissimus dorsi at different temperature humidity values: Effects on selected physico-chemical properties. J. Food Eng., 93: 158-165.
CrossRef  |  

Christensen, L., H.C. Bertram, M.D. Aaslyng and M. Christensen, 2011. Protein denaturation and water-protein interactions as affected by low temperatures long time treatment of porcine Longissimus dorsi. Meat Sci., 88: 718-722.
PubMed  |  

Deng, Y., K. Rosenvold, A.H. Karlsson, P. Horn, J. Hedegarrd, C.L. Steffensen and H.J. Andersen, 2002. Relationship between thermal denaturation of porcine muscle proteins and water-holding capacity. J. Food Sci., 67: 1642-1647.
CrossRef  |  

Do, G.S., Y. Sagara, M. Tabata, K. Kudoh and T. Higuch, 2004. Three-dimensional measurement of ice crystals in frozen beef with a micro-slicer image processing system. Int. J. Refrig., 27: 184-190.
Direct Link  |  

Fernandez-Martin, F., L. Otero., M.T. Solas and P.D. Sanz, 2000. Protein denaturation and structural damage during high-pressure-shift freezing of porcine and bovine muscle. J. Food Sci., 65: 1002-1008.
CrossRef  |  

Kazemi, S., M.O. Ngadi and C. Gariepy, 2009. Protein denaturation in pork Longissimus muscle of different quality groups. Food Bioprocess Technol., 4: 102-106.
CrossRef  |  

Kemp, R.M., M.F. North and S.R. Leath, 2009. Component heat capacities for lamb, beef and pork at elevated temperatures. J. Food Eng., 92: 280-284.
Direct Link  |  

Mietsch, F., A. Halasz and J. Farkas, 1994. Investigations of changes in meat proteins during frozen storage. Nahrung, 38: 47-52.
Direct Link  |  

Mortensen, M., H.J. Andersen, S.B. Engelsen and H.C. Bertram, 2006. Effect of freezing temperature, thawing and cooking rate on water distribution in two pork qualities. Meat Sci., 72: 34-42.
Direct Link  |  

Murphy, R.Y., B.P. Marks and J.A. Marcy, 1998. Apparent specific heat of chicken breast patties and their constituent proteins by differential scanning calorimetry. J. Food Sci., 63: 88-91.
CrossRef  |  

Ngapo, T.M., I.H. Babare, J. Reynolds and R.F. Mawson, 1999. Freezing and thawing rate effects on drip loss from samples of pork. Meat Sci., 53: 149-158.
CrossRef  |  

SAS, 1998. Statistical Analysis System User's Guide. SAS Institute Inc., Cary, NC. USA.

Sawyer, J.T., R.T. Baublits, J.K. Apple, J.F. Meullenet, Z.B. Johnson and T.K. Alpers, 2007. Lateral and longitudinal characterization of color stability, instrumental tenderness, and sensory characteristics in the beef Semimembranosus. Meat Sci., 75: 575-584.
Direct Link  |  

Stabursvik, E. and H. Martens, 1980. Thermal denaturation of proteins in post rigor muscle tissue as studied by differential scanning calorimetry. J. Sci. Food Agric., 31: 1034-1042.
CrossRef  |  

Sweat, V.E., 1995. Thermal Properties of Foods. In: Engineering Properties of Foods, Rao, M.R. and S.S.H. Rizvi (Eds.). Marcel Decker Inc., New York, USA., pp: 99-138.

Zhu, S., A. Le Bail., N. Chapleau, H.S. Ramaswamy and M. de Lamballerie-Anton, 2004. Pressure shift freezing of pork muscle: Effect on color, drip loss, texture and protein stability. Biotech. Progress, 20: 939-945.
CrossRef  |