Myofibrillar protein characteristics of fast or slow frozen pork during subsequent storage at −3 °C

Publication date: Available online 18 February 2021Source: Meat ScienceAuthor(s): Yuemei Zhang, Arianna Magro, Eero Puolanne, Antonella Dalle Zotte, Per Ertbjerg

Source: Meat Science - February 18, 2021 Category: Food Science Source Type: research