Rahman S. M. E., Park J., Song K. B., Effects of slightly acidic low concentration electrolyzed water on microbiological, physicochemical, and sensory quality of fresh chicken breast meat. Journal of Food Science 2012, 77, 1, 35, 41, 10.1111/j.1750-3841.2011.02454.x, 2-s2.0-84856062867
Lu X., Zhang Y., Zhu L., Effect of superchilled storage on shelf life and quality characteristics of M. longissimus lumborum from Chinese Yellow cattle. Meat Science 2018, 149, 79, 84
Shi L., Xiong G., Ding A., Effects of freezing temperature and frozen storage on the biochemical and physical properties of Procambarus clarkii. International Journal of Refrigeration 2018, 91, 223, 229, 10.1016/j.ijrefrig.2018.04.027, 2-s2.0-85048456697
Yeh Y., Omaye S. T., Ribeiro F. A., Calkins C. R., de Mello A. S., Evaluation of palatability and muscle composition of novel value-added beef cuts. Meat Science 2018, 135, 79, 83, 10.1016/j.meatsci.2017.08.026, 2-s2.0-85029496956
Hopkins D. L., Stanley D. F., Toohey E. S., Gardner G. E., Pethick D. W., van de Ven R., Sire and growth path effects on sheep meat production. 2. Meat and eating quality. Australian Journal of Experimental Agriculture 2007, 47, 10, 1219, 10.1071/ea06334, 2-s2.0-34548784418
Li F., Wang B., Liu Q., Changes in myofibrillar protein gel quality of porcine longissimus muscle induced by its stuctural modification under different thawing methods. Meat Science 2019, 147, 108, 115, 10.1016/j.meatsci.2018.09.003, 2-s2.0-85053200852
Jiang L., Wu S., Pullulan suppresses the denaturation of myofibrillar protein of grass carp (Ctenopharyngodon idella) during frozen storage. International Journal of Biological Macromolecules 2018, 112, 1171, 1174, 10.1016/j.ijbiomac.2018.02.094, 2-s2.0-85042197710
Wu Z., Bertram H. C., Böcker U., Ofstad R., Kohler A., Myowater dynamics and protein secondary structural changes as affected by heating rate in three pork qualities: a combined FT-IR microspectroscopic and1H nmr relaxometry study. Journal of Agricultural and Food Chemistry 2007, 55, 10, 3990, 3997, 10.1021/jf070019m, 2-s2.0-34249878776
Chan J. T. Y., Omana D. A., Betti M., Effect of ultimate pH and freezing on the biochemical properties of proteins in Turkey breast meat. Food Chemistry 2011, 127, 1, 109, 117, 10.1016/j.foodchem.2010.12.095, 2-s2.0-79951512252
Soyer A., Özalp B., Dalmiş Ü., Bilgin V., Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat. Food Chemistry 2010, 120, 4, 1025, 1030, 10.1016/j.foodchem.2009.11.042, 2-s2.0-74849117269
Ekezie F. C., Cheng J. H., Sun D. W., Effects of atmospheric pressure plasma jet on the conformation and physicochemical properties of myofibrillar protein from king prawn (Litopenaeus vannamei). Food Chemistry 2018, 276, 15, 147, 156
Saeed S., Howell N. K., Effect of lipid oxidation and frozen storage on muscle proteins of atlantic mackerel (scomberscombrus). Journal of the Science of Food & Agriculture 2010, 82, 5, 579, 586
Qian S., Li X., Wang H., Effect of sub-freezing storage (-6,-9 and-12°C) on quality and shelf life of beef. International Journal of Food Science & Technology 2018, 53, 9, 2129, 2140, 10.1111/ijfs.13800, 2-s2.0-85045894926
Li Y., Li X., Wang J.-z., Effects of oxidation on water distribution and physicochemical properties of porcine myofibrillar protein gel. Food Biophysics 2014, 9, 2, 169, 178, 10.1007/s11483-013-9329-9, 2-s2.0-84901004366
Park D., Xiong Y. L., Alderton A. L., Concentration effects of hydroxyl radical oxidizing systems on biochemical properties of porcine muscle myofibrillar protein. Food Chemistry 2007, 101, 3, 1239, 1246, 10.1016/j.foodchem.2006.03.028, 2-s2.0-33748768421
Pan J., Shen H., You J., Luo Y., Changes in physiochemical properties of myofibrillar protein from silver carp (Hypophthalmichthys mollitrix) during heat treatment. Journal of Food Biochemistry 2011, 35, 3, 939, 952, 10.1111/j.1745-4514.2010.00431.x, 2-s2.0-79958225067
Chelh I., Gatellier P., Santé-Lhoutellier V., Technical note: a simplified procedure for myofibril hydrophobicity determination. Meat Science 2006, 74, 4, 681, 683, 10.1016/j.meatsci.2006.05.019, 2-s2.0-33747786293
Gómez-Guillén M. C., Borderias A. J., Montero P., Chemical interactions of nonmuscle proteins in the network of sardine (sardina pilchardus) muscle gels. LWT-Food Science and Technology 1997, 30, 6, 602, 608, 10.1006/fstl.1997.0239, 2-s2.0-0031231846
Gangidi R. R., Proctor A., Pohlman F. W., Rapid determination of spinal cord content in ground beef by attenuated total reflectance fourier transform infrared spectroscopy. Journal of Food Science 2003, 68, 1, 124, 127, 10.1111/j.1365-2621.2003.tb14126.x, 2-s2.0-0037286188
Bertram H. C., Wu Z., van den Berg F., Andersen H. J., NMR relaxometry and differential scanning calorimetry during meat cooking. Meat Science 2006, 74, 4, 684, 689, 10.1016/j.meatsci.2006.05.020, 2-s2.0-33747755744
Lan Y., Shang Y., Song Y., Dong Q., Changes in the quality of superchilled rabbit meat stored at different temperatures. Meat Science 2016, 117, 173, 181, 10.1016/j.meatsci.2016.02.017, 2-s2.0-84960895677
Turgut S. S., Işikçi F., Soyer A., Antioxidant activity of pomegranate peel extract on lipid and protein oxidation in beef meatballs during frozen storage. Meat Science 2017, 129, 111, 119, 10.1016/j.meatsci.2017.02.019, 2-s2.0-85014393430
Sompongse W., Itoh Y., Obatake A., Effect of cryoprotectants and a reducing reagent on the stability of actomyosin during ice storage. Fisheries Science 1996, 62, 1, 73, 79, 10.2331/fishsci.62.73, 2-s2.0-0013044978
Wu S., Pan S., Wang H., Effect of trehalose on lateolabrax japonicus myofibrillar protein during frozen storage. Food Chemistry 2014, 160, 281, 285, 10.1016/j.foodchem.2014.03.100, 2-s2.0-84898929887
Park D., Xiong Y. L., Alderton A. L., Ooizumi T., Biochemical changes in myofibrillar protein isolates exposed to three oxidizing systems. Journal of Agricultural and Food Chemistry 2006, 54, 12, 4445, 4451, 10.1021/jf0531813, 2-s2.0-33745757012
Badr H. M., Mahmoud K. A., Antioxidant activity of carrot juice in gamma irradiated beef sausage during refrigerated and frozen storage. Food Chemistry 2011, 127, 3, 1119, 1130, 10.1016/j.foodchem.2011.01.113, 2-s2.0-79952539056
Godiksen H., Hyldig G., Jessen R., Sarcoplasmic reticulum Ca2+-ATPase and cytochrome oxidase as indicators of frozen storage in cod (Gadus morhua). Journal of Food Science 2003, 68, 8, 2579, 2585, 10.1111/j.1365-2621.2003.tb07064.x, 2-s2.0-0242493939
Zhou A., Benjakul S., Pan K., Cryoprotective effects of trehalose and sodium lactate on tilapia (Sarotherodonnilotica) surimi during frozen storage. Food Chemistry 2005, 96, 1, 96, 103
Ishizaki S., Tanaka M., Takai R., Taguchi T., Stability of fish myosins and their fragments to high hydrostatic pressure. Fisheries Science 1995, 61, 6, 989, 992, 10.2331/fishsci.61.989, 2-s2.0-85013789978
Adhikary R., Zimmermann J., Liu J., Evidence of an unusual N-H···N hydrogen bond in proteins. Journal of the American Chemical Society 2014, 136, 39, 13474, 13477, 10.1021/ja503107h, 2-s2.0-84907486686
Visessanguan W., Benjakul S., Riebroy S., Thepkasikul P., Changes in composition and functional properties of proteins and their contributions to Nham characteristics. Meat Science 2004, 66, 3, 579, 588, 10.1016/s0309-1740(03)00172-4, 2-s2.0-0346991366
Zhang M., Li F., Diao X., Kong B., Xia X., Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles. Meat Science 2017, 133, 10, 18, 10.1016/j.meatsci.2017.05.019, 2-s2.0-85019981429
Yang H., Zhang W., Li T., Effect of protein structure on water and fat distribution during meat gelling. Food Chemistry 2016, 204, 239, 245, 10.1016/j.foodchem.2016.01.053, 2-s2.0-84959525875
Koshiyama I., Hamano M., Fukushima D., A heat denaturation study of the 11S globulin in soybean seeds. Food Chemistry 1981, 6, 4, 309, 322, 10.1016/0308-8146(81)90004-2, 2-s2.0-0001353395
Saeed S., Howell N. K., Rheological and differential scanning calorimetry studies on structural and textural changes in frozen Atlantic mackerel(Scomber scombrus). Journal of the Science of Food and Agriculture 2004, 84, 10, 1216, 1222, 10.1002/jsfa.1807, 2-s2.0-3242886227
Holman B. W. B., van de Ven Van R. J., Mao Y., Coombs C. E. O., Hopkins D. L., Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colour. Meat Science 2017, 127, 57, 62, 10.1016/j.meatsci.2017.01.005, 2-s2.0-85010378871
Yang F., Jing D., Yu D., Differential roles of ice crystal, endogenous proteolytic activities and oxidation in softening of obscure pufferfish (Takifugu Obscurus) fillets during frozen storage. Food Chemistry 2018, 278, 452, 459
