ReviewFood science of animal resources2025
Changes in the Properties of Frozen Meat with Freezing and Storage Conditions and Non-Destructive Analyses for Monitoring Meat Quality.
Review in Food science of animal resources, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
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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.
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Who cites it
1 citing paper in PubMed.
- Ultrasonic Monitoring of the Processes of Blast Freezing and Thawing of Meat.Foods (Basel, Switzerland) · 2026Article
Corrections and comments
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Freezing is a valuable technique for increasing the shelf-life of meat. However, various changes occur in the physicochemical properties of frozen meat, which are affected by the frozen storage conditions, including the freezing temperature and storage duration. Conventional methods for measuring the properties of frozen-thawed meat are destructive and time-consuming. Therefore, non-destructive real-time analyses have been developed. Non-destructive analyses are divided into spectroscopy- and imaging-based technologies. A combination of non-destructive methods and supervised learning has been used to predict the properties of frozen-thawed meat, such as lipid and protein oxidation, which are affected by frozen storage conditions. This review focuses on the changes in meat properties caused by temperature and storage duration in freezing conditions, and the non-destructive measurements used to analyze the properties of frozen-thawed meat.
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