Effect of high pressure pretreatment on the inhibition of ice nucleation and biochemical changes in pork loins during supercooling preservation

Kim, Honggyun; Lee, Jiseon; Jeong, Sungmin; Lee, Suyong; Hong, Geun-Pyo

doi:10.1016/j.meatsci.2023.109393

Meat Science

2024

DOI: 10.1016/j.meatsci.2023.109393

|View full text |Cite

Effect of high pressure pretreatment on the inhibition of ice nucleation and biochemical changes in pork loins during supercooling preservation

Honggyun Kim,

Jiseon Lee,

Sungmin Jeong

et al.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

2025

Publication Types

Select...

Article4

Relationship

Self Cite0

Independent4

Authors

Journals

Cited by 4 publications

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

How thawing and salting affects the post-cooked quality of frozen beef: New insights into the mechanism of fiber morphology evolution and water migration

Lin,

Chen,

Yang

et al. 2025

Food Research International

View full text Add to dashboard Cite

How thawing and salting affects the post-cooked quality of frozen beef: New insights into the mechanism of fiber morphology evolution and water migration

Lin,

Chen,

Yang

et al. 2025

Food Research International

View full text Add to dashboard Cite

Enhancing frozen chicken meat quality by isochoric storage as compared with conventional frozen storage

Rinwi,

Sun,

et al. 2024

LWT

View full text Add to dashboard Cite

Visualization of salt diffusion in beef curing process using Smartphone-Assisted ratiometric fluorescent sensor

Shi,

Li,

et al. 2024

Microchemical Journal

View full text Add to dashboard Cite

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Effect of high pressure pretreatment on the inhibition of ice nucleation and biochemical changes in pork loins during supercooling preservation

Cited by 4 publications

References 31 publications

How thawing and salting affects the post-cooked quality of frozen beef: New insights into the mechanism of fiber morphology evolution and water migration

How thawing and salting affects the post-cooked quality of frozen beef: New insights into the mechanism of fiber morphology evolution and water migration

Enhancing frozen chicken meat quality by isochoric storage as compared with conventional frozen storage

Visualization of salt diffusion in beef curing process using Smartphone-Assisted ratiometric fluorescent sensor

Contact Info

Product

Resources

About