reviewTop 1% cited
Impact of freezing and thawing on the quality of meat: Review
Meat Science · 2012 · Vol. 91(2) · pp. 93–98
Coleen Leygonie(Stellenbosch University)Trevor J. Britz(Stellenbosch University)Louwrens C. Hoffman✉(Stellenbosch University)
Meat and Animal Product QualityFood Industry and Aquatic BiologyFreezing and Crystallization ProcessesFood scienceBrineDenaturation (fissile materials)MoistureChemistryCongelationIce crystalsAntifreeze proteinFood spoilageBiochemistry
MeSH terms
Food MicrobiologyFood PreservationFood TechnologyFreezingHumansIceMeatCryopreservation
Citations
1,013
FWCI
35.91
field-weighted impact
References
71
Percentile
100%
vs. same field & year
Citations per year
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References
Developments in meat science—1
Meat Science · 1980 · 389 citations
Current research in meat color
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Where is MAP Going? A review and future potential of modified atmosphere packaging for meat
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Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze–thaw cycles
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Novel methods for rapid freezing and thawing of foods – a review
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