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

Publication date: June 2021Source: Meat Science, Volume 176Author(s): Yuemei Zhang, Arianna Magro, Eero Puolanne, Antonella Dalle Zotte, Per Ertbjerg

Source: Meat Science - February 25, 2021 Category: Food Science Source Type: research