Combined Impacts of Initial Freezing Rate and Thawing/Cooking Conditions on Physicochemical and Textural Properties of Pork Patties
This study aimed to investigate the combined impact of freezing rates (slow freezing rate [SFR]: 0.06°C/min; fast freezing rate [FFR]: 0.45°C/min; ultra-fast freezing rate [UFR]: 1.20°C/min) and thawing methods (cooking from frozen state [UTC]; water immersion in a 25°C water bath [WAT]; refrigerato...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2023-08-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/16190/ |