2014
DOI: 10.1007/s11947-014-1337-3
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Fluctuated Low Temperature Combined with High-Humidity Thawing to Reduce Physicochemical Quality Deterioration of Beef

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Cited by 63 publications
(50 citation statements)
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“…() and Li et al . (). Freezing and thawing process alter the content and distribution of moisture in muscle tissue (Leygonie et al ., 2012a).…”
Section: Resultsmentioning
confidence: 97%
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“…() and Li et al . (). Freezing and thawing process alter the content and distribution of moisture in muscle tissue (Leygonie et al ., 2012a).…”
Section: Resultsmentioning
confidence: 97%
“…() indicated that a high relative humidity during low‐temperature thawing was required to minimise weight loss, and this theory was demonstrated by Li et al . (). However, studies of the combined effects of these two kinds of thawing methods on chicken breast have not been found up to now.…”
Section: Introductionmentioning
confidence: 97%
“…e microstructures of the samples were observed by scanning electron microscope (SEM) according to the method of Li et al [6]. e samples were cut into 3 mm * 3 mm * 5 mm and fixed with 3% glutaraldehyde overnight, rinsed 3 times in 0.1 M phosphate buffer (pH 7.2), and postfixed in 1% of osmium tetroxide at 4°C for 2 h before being dehydrated with graded ethanol.…”
Section: Scanning Electron Microscopementioning
confidence: 99%
“…Muscle fibers were composed of multiple sarcomeres, and each sarcomere included 2 Z-lines (the region between two neighboring Z-lines was called one sarcomere). Sarcomere was the basic contractile unit of muscle, and the length of sarcomere was positively correlated with the water-holding capacity of muscles [6]. e muscle fiber structures of samples stored at 4°C and −1°C were uneven with sarcomere dislocation, and Z-line disintegration.…”
Section: Storage Temperaturesmentioning
confidence: 99%
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