ReviewFoods (Basel, Switzerland)2021
Crystallization Behavior and Quality of Frozen Meat.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
16 citing papers in PubMed.
- Nanotechnology Revolutionizing Food Processing Technology.Foods (Basel, Switzerland) · 2026Review
- Potential of tea polyphenols to ameliorate the quality of beef meatballs during frozen storage and its action mechanism.Food chemistry: X · 2026Article
- Ultrasonic Monitoring of the Processes of Blast Freezing and Thawing of Meat.Foods (Basel, Switzerland) · 2026Article
- Performance of Bio-Based Foam Packaging for Frozen Fried Chicken Storage.Foods (Basel, Switzerland) · 2026Article
- Formation mechanism and regulation strategies of off-flavors in meat and meat products - An overall perspective.Current research in food science · 2026Review
- Ultrasound Thawing Optimization as a Novel Strategy to Improve Quality of Slowly Frozen Chicken Breast.Foods (Basel, Switzerland) · 2025Article
- Effect of Combined Static Magnetic Field and Static Electric Field on the Supercooling Point and Quality of Beef.Foods (Basel, Switzerland) · 2025Article
- Effects of Freezing, Frozen Storage and Thawing on the Water Status, Quality, Nutrition and Digestibility of Meat: A Review.Food science & nutrition · 2025Review
- The Effects of Tea Polyphenols on the Emulsifying and Gelling Properties of Minced Lamb After Repeated Freeze-Thaw Cycles.Foods (Basel, Switzerland) · 2025Article
- The Impact of Fluid Flow on Microbial Growth and Distribution in Food Processing Systems.Foods (Basel, Switzerland) · 2025Review
- Experimental evidence demonstrating how freeze-thaw patterns affect spoilage of perishable cached food.PloS one · 2025Article
- Influence of Long-Term Freezing of Carcasses in Pre- and Post-Rigor Mortis Stages on the Technological and Nutritional Parameters of theAnimals : an open access journal from MDPI · 2024Article
- Assessing Individual Muscle Characteristics to Enhance Frozen-Thawed Meat Quality.Food science of animal resources · 2024Review
- Effect of dietary inclusion of Pennisetum purpureum (Napier) grass on growth performance, rumen fermentation and meat quality of feedlot sussex red steers.Tropical animal health and production · 2024Article
- Cryogel Addition Effect on Ultrasound-Assisted Thawing of Pork Meat.International journal of food science · 2024Article
- Microbiological Changes during Long-Storage of Beef Meat under Different Temperature and Vacuum-Packaging Conditions.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Preservation of meat through freezing entails the use of low temperatures to extend a product's shelf-life, mainly by reducing the rate of microbial spoilage and deterioration reactions. Characteristics of meat that are important to be preserve include tenderness, water holding capacity, color, and flavor. In general, freezing improves meat tenderness, but negatively impacts other quality attributes. The extent to which these attributes are affected depends on the ice crystalline size and distribution, which itself is governed by freezing rate and storage temperature and duration. Although novel technology has made it possible to mitigate the negative effects of freezing, the complex nature of muscle tissue makes it difficult to accurately and consistently predict outcome of meat quality following freezing. This review provides an overview of the current understanding of energy and heat transfer during freezing and its effect on meat quality. Furthermore, the review provides an overview of the current novel technologies utilized to improve the freezing process.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.