Postmortem nucleotide degradation in turbot mince during chill and partial freezing storage

2020 ◽  
Vol 311 ◽  
pp. 125900 ◽  
Author(s):  
Meng Dong ◽  
Lei Qin ◽  
Li-Xin Ma ◽  
Zi-Yuan Zhao ◽  
Ming Du ◽  
...  
Keyword(s):  
Nucleotide Degradation ◽  
Freezing Storage

Structural changes and cell viability of cultured epithelium after freezing storage

1996 ◽  
Vol 24 (6) ◽  
pp. 346-351 ◽  
Author(s):  
Yoshitaka Hibino ◽  
Ken-ichiro Hata ◽  
Kunio Horie ◽  
Shuhei Torii ◽  
Minoru Ueda
Keyword(s):  
Cell Viability ◽  
Structural Changes ◽  
Cultured Epithelium ◽  
Freezing Storage

scholarly journals Quality of Cooked Ground Beef Extended with Defatted Peanut Meal1

1981 ◽  
Vol 8 (1) ◽  
pp. 31-35 ◽  
Author(s):  
Esam M. Ahmed ◽  
Roger L. West
Keyword(s):  
Meat Products ◽  
Peanut Meal ◽  
Ground Meat ◽  
Shearing Force ◽  
Sensory Acceptability ◽  
Beef Products ◽  
Cooked Meat ◽  
Freezing Storage ◽  
Cooked Meat Products

Abstract Beef chuck and plate cuts obtained from U.S.D.A. utility grade carcass were mixed and ground through a 0.318 cm plate. The ground meat was extended with extruded and non-extruded defatted peanut meal. Hydrated defatted peanut meal was added at the rate of 20 and 30 parts to 80 and 70 parts of the ground meat, respectively. All treatments were formulated to contain 20% fat in the final patty and loaf products. Extruded and non-extruded meat products were stored at −18 C for periods up to 6 weeks. All quality evaluations were conducted on cooked meat products. Ground meat patties and loaves extended with non-extruded peanut meal exhibited similar cooking losses to those either extended with extruded peanut meal or 100% beef products. Control meat products stored for 4 weeks or longer required larger forces to shear than the non-stored patties. Freezing storage of the extended meat products did not result in a change of shearing forces. These forces were similar to the shearing force exhibited by freshly prepared products. Trained sensory panelists indicated that extended meat patties were more tender and less cohesive than non-extended patties. However, sensory acceptability tests indicated similar acceptability ratings for the extended and non-extended meat patties and loaves.

Quality control in biobank samples: The impact of pre-freezing storage time and temperature on gene expression of blood collected in EDTA tubes

2021 ◽  
Vol 429 ◽  
pp. 119937
Author(s):  
Paola Valentino ◽  
Serena Martire ◽  
Fabiana Marnetto ◽  
Luca Mirabile ◽  
Antonio Bertolotto
Keyword(s):  
Gene Expression ◽  
Quality Control ◽  
Storage Time ◽  
The Impact ◽  
Freezing Storage

scholarly journals Freezing of pomegranate seeds coated with chitosan and evaluating its quality during freezing storage

2020 ◽  
Vol 17 (104) ◽  
pp. 163-175
Author(s):  
Babak Mahmoudi ◽  
Akbar Jokar ◽  
farzin abdollahi ◽  
◽  
◽  
...  
Keyword(s):  
Pomegranate Seeds ◽  
Freezing Storage

scholarly journals Main Components of White Spots Appearing on Surface of Mantle Muscle of European Common Cuttlefish during Freezing Storage.

2000 ◽  
Vol 66 (3) ◽  
pp. 489-492
Author(s):  
Shota Tanimoto ◽  
Takashi Okazaki ◽  
Kyozo Morimoto ◽  
Tatsuo Yoneda
Keyword(s):  
White Spots ◽  
Main Components ◽  
Freezing Storage
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