Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the determination of the date of minimum durability for frozen meat in retail establishments-Reference-Cited by-同舟云学术

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Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the determination of the date of minimum durability for frozen meat in retail establishments

Published:2023-03 Issue:1 Volume:1 Page:
ISSN:2940-1399
Container-title:Food Risk Assess Europe
language:
Short-container-title:EFS4

Author:

Díaz Antonio Valero,Calleja Carlos Alonso,Escámez Pablo Fernández,Abuín Carlos Manuel Franco,Sillué Sonia Marín,Moragas Gloria Sánchez

Publisher

Wiley

Link

http://onlinelibrary.wiley.com/wol1/doi/10.2903/sp.efsa.2023.FR-0001/fullpdf

Reference76 articles.

1. Effect of freezing and microbial growth on myoglobin derivatives of beef;Abdallah;Journal of Agricultural and Food Chemistry,1999

2. Effect of frozen storage of goat meat on quality parameters stored in the form of chunk and mince in two packaging materials;Ahmad;Indian Journal of Animal Research,2017

3. Lipid oxidation and colour stability in restructured meat systems during frozen storage;Akamittath;Journal of Food Science,1990

4. Influence of thawing methods on the quality of frozen meat and drip loss;Ambrosiadis;Fleischwirtschaft,1994

5. Freezing rate effects on the drip loss of frozen beef;Añón;Meat Science,1980

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