Changes in the thermal stability and structure of myofibrillar protein from quick-frozen pork patties with different fat addition under freeze-thaw cycles

Publication date: Available online 31 December 2020Source: Meat ScienceAuthor(s): Nan Pan, Yifan Hu, Ying Li, Yanming Ren, Baohua Kong, Xiufang Xia

Source: Meat Science - January 1, 2021 Category: Food Science Source Type: research