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Isochoric Freezing Effects on Chicken Protein by Stefan Campean is a document available to read on EtoBox.
This study investigated the effects of isochoric freezing at different temperatures (-4°C, -8°C, and -12°C) on the myofibrillar protein structures of chicken breasts. Samples frozen at -4°C showed no significant changes, while those at -8°C indicated partial protein destruction. Freezing at -12°C completely destroyed the protein structures. Results provide insights into preserving meat quality under high-pressure freezing.
- Author
- Stefan Campean
- Language
- EN