دورية أكاديمية
Physicochemical and structural properties of beef meat thawed using various methods
| العنوان: | Physicochemical and structural properties of beef meat thawed using various methods |
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| المؤلفون: | Saliha Lakehal, Aicha Lakehal, Salima Lakehal, Omar Bennoune, Ammar Ayachi |
| المصدر: | Revista Científica, Vol 33, Iss 1 (2023) |
| بيانات النشر: | Universidad del Zulia, 2023. |
| سنة النشر: | 2023 |
| المجموعة: | LCC:Cattle LCC:Veterinary medicine |
| مصطلحات موضوعية: | Freezing, thawing methods, quality, beef, microstructure, Cattle, SF191-275, Veterinary medicine, SF600-1100 |
| الوصف: | Four meat thawing techniques that are most commonly used in daily life were used: refrigerator thawing, microwave thawing, ambient temperature thawing, and water thawing, to evaluate the physico-chemical and histological alterations in thawed beef. After thawing, the structural, chemical, and physical characteristics of beef meat were evaluated. The results showed that meat thawed in the refrigerator at 4°C was characterized by the highest pH value (5.65 ± 0.02) and a significant difference (P |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English Spanish; Castilian |
| تدمد: | 0798-2259 2521-9715 |
| Relation: | https://www.produccioncientificaluz.org/index.php/cientifica/article/view/40140; https://doaj.org/toc/0798-2259; https://doaj.org/toc/2521-9715 |
| DOI: | 10.52973/rcfcv-e33242 |
| URL الوصول: | https://doaj.org/article/a4b97be17cc349268c18cf0546609700 |
| رقم الأكسشن: | edsdoj.4b97be17cc349268c18cf0546609700 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 07982259 25219715 |
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| DOI: | 10.52973/rcfcv-e33242 |