References
- Ali, S., Zhang, W., Rajput, N., Khan, M. A., Li, C. B., & Zhou, G. H. (2015). Effect of multiple freeze-thaw cycles on the quality of chicken breast meat. Food Chemistry, 173(apr.15), 808–814. https://doi.org/https://doi.org/10.1016/j.foodchem.2014.09.095
- Barroso, M., Careche, M., Barrios, L., & Borderias, A. J. (2010). Frozen hake fillets quality as related to texture and viscosity by mechanical methods. Journal of Food Science, 63(5), 793–796. https://doi.org/https://doi.org/10.1111/j.1365-2621.1998.tb17902.x
- Campus, M., Addis, M. F., Cappuccinelli, R., Porcu, M. C., Pretti, L., Tedde, V., Secchi, N., Stara, G., & Roggio, T. (2010). Stress relaxation behaviour and structural changes of muscle tissues from Gilthead Sea Bream (Sparus aurata L.) following high pressure treatment. Journal of Food Engineering, 96(2), 192–198. https://doi.org/https://doi.org/10.1016/j.jfoodeng.2009.07.013
- Chapleau, N. J., & Lamballerie-Anton, M. I. D. (2003). Changes in myofibrillar proteins interactions and rheological properties induced by high-pressure processing. European Food Research & Technology, 216(6), 470–476. https://doi.org/https://doi.org/10.1007/s00217-003-0684-5
- Chouhan, A., Kaur, B. P., & Rao, P. S. (2015). Effect of high pressure processing and thermal treatment on quality of hilsa (Tenualosa ilisha) fillets during refrigerated storage. Innovative Food Science & Emerging Technologies, 29(2), 92–101. https://doi.org/https://doi.org/10.1016/j.ifset.2015.03.016
- Christensen, L. B., Hovda, M. B., & Rode, T. M. (2017). Quality changes in high pressure processed cod, salmon and mackerel during storage. Food Control, 72(15), 90–96. https://doi.org/https://doi.org/10.1016/j.foodcont.2016.07.037
- De Oliveira, L. G., Delgado, E. F., Steadham, E. M., Huff-Lonergan, E., & Lonergan, S. M. (2019). Association of calpain and calpastatin activity to postmortem myofibrillar protein degradation and sarcoplasmic proteome changes in bovine Longissiumus lumborum and Triceps brachii. Meat Science, 155(SEP), 50–60. https://doi.org/https://doi.org/10.1016/j.meatsci.2019.04.015
- Fabiano, A. D. O., Neto, O. C., Marcondes, R. D. S. L., Rocha Ferreira, E. H., & Rosenthal, A. (2017). Effect of high pressure on fish meat quality-A review. Trends in Food Science & Technology, 26(12), 147–153. https://doi.org/https://doi.org/10.1016/j.tifs.2017.04.014
- Grossi, A., Olsen, K., Bolumar, T., Rinnan, A., Ogendal, L. H., & Orlien, V. (2016). The effect of high pressure on the functional properties of pork myofibrillar proteins. Food Chemistry, 196(1), 1005–1015. https://doi.org/https://doi.org/10.1016/j.foodchem.2015.10.062
- Herrero, A. M., de la Hoz, L., Ordonez, J. A., Herranz, B., Romero, D. A. M., & Cambero, M. I. (2008). Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics. Meat Science, 80(3), 690–696. https://doi.org/https://doi.org/10.1016/j.meatsci.2008.03.008
- Herrero, A. M., Heia, K., & Careche, M. (2010). Stress relaxation test for monitoring postmortem textural changes of ice-stored Cod (Gadus morhua L). Journal of Food Science, 69(4), 178–182. https://doi.org/https://doi.org/10.1111/j.1365-2621.2004.tb06344.x
- Hong, G., Park, S., Kim, J., Lee, S., & Min, S. (2005). Effects of time-dependent high pressure treatment on physico-chemical properties of pork. Food Science and Biotechnology, 14(4), 101–112. https://doi.org/https://doi.org/10.1093/icb/icr113
- Hussain, Z., Li, X., Ijaz, M., Xiao, X., Hou, C., Zheng, X., Ren, C., & Zhang, D. (2020). Effect of Chinese cinnamon powder on the quality and storage properties of ground Lamb Meat during refrigerated storage. Food Sci Anim Resour, 40(3), 311–322. https://doi.org/https://doi.org/10.5851/kosfa.2019.e79
- ISO. (2003). Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of microorganisms — Colony-count technique at 30 degrees C. International Organization for Standardization.
- Jo, Y. J., Jung, K. H., Lee, M. Y., Choi, M. J., Min, S. G., & Hong, G. P. (2014). Effect of high-pressure short-time processing on the physicochemical properties of abalone (Haliotis discus hannai) during refrigerated storage. Innovative Food Science & Emerging Technologies, 85(17), 92–103. https://doi.org/https://doi.org/10.1016/j.ifset.2014.02.011
- Jung, S., Nam, K. C., Ahn, D. U., Kim, H. J., & Jo, C. (2013). Effect of phosvitin on lipid and protein oxidation in ground beef treated with high hydrostatic pressure. Meat Science, 95(1), 8–13. https://doi.org/https://doi.org/10.1016/j.meatsci.2013.04.005
- Khan, M. A., Ali, S., Yang, H., Kamboh, A. A., Ahmad, Z., Tume, R. K., & Zhou, G. (2019). Improvement of color, texture and food safety of ready-to-eat high pressure-heat treated duck breast. Food Chemistry, 277(2019), 646–654. https://doi.org/https://doi.org/10.1016/j.foodchem.2018.11.006
- Kim, Y. J., Lee, E. J., Lee, N. H., Kim, Y. H., & Yamamoto, K. (2007). Effects of hydrostatic pressure treatment on the physicochemical, morphological, and textural properties of bovine Semitendinosus muscle. Food Science and Biotechnology, 16(1), 49–54. https://doi.org/https://doi.org/10.1016/j.foodpol.2006.08.002
- Li, D., Peng, Y., & Zhang, H. (2019). Investigation on texture changes and classification between Cold-Fresh and Freeze-Thawed Tan Mutton. Journal of Food Quality, 2019(1), 1–10. https://doi.org/https://doi.org/10.1155/2019/1957486
- Luca, A. D., Mullen, A. M., Elia, G., Davey, G., & Hamill, R. M. (2010). Centrifugal drip is an accessible source for protein indicators of pork ageing and water-holding capacity. Meat Science, 88(2), 261–270. https://doi.org/https://doi.org/10.1016/j.meatsci.2010.12.033
- Marcos, B., & Mullen, A. M. (2014). High pressure induced changes in beef muscle proteome: Correlation with quality parameters. Meat Science, 97(1), 11–20. https://doi.org/https://doi.org/10.1016/j.meatsci.2013.12.008
- Marino, R., Albenzio, M., Della, M. A., Santillo, A., Loizzo, P., & Sevi, A. (2013). Proteolytic pattern of myofibrillar protein and meat tenderness as affected by breed and aging time. Meat Science, 95(2), 281–287. https://doi.org/https://doi.org/10.1016/j.meatsci.2013.04.009
- McArdle, R. A., Marcos, B., Mullen, A. M., & Kerry, J. P. (2013). Influence of HPP conditions on selected lamb quality attributes and their stability during chilled storage. Innovative Food Science & Emerging Technologies, 19(2013), 66–72. https://doi.org/https://doi.org/10.1016/j.ifset.2013.04.003
- Myhan, R., Markowski, M., Daszkiewicz, T., Zapotoczny, P., & Sadowski, P. (2015). Non-linear stress relaxation model as a tool for evaluating the viscoelastic properties of meat products. Journal of Food Engineering, 146(25), 107–115. https://doi.org/https://doi.org/10.1016/j.jfoodeng.2014.09.006
- Nobile, M. A. D., Chillo, S., Mentana, A., & Baiano, A. (2007). Use of the generalized Maxwell model for describing the stress relaxation behavior of solid-like foods. Journal of Food Engineering, 78(3), 978–983. https://doi.org/https://doi.org/10.1016/j.jfoodeng.2005.12.011
- Olsen, K., & Orlien, V. (2016). High-pressure processing for modification of food biopolymers. Innovative Food Processing Technologies, 246(75), 291–313. https://doi.org/https://doi.org/10.1016/B978-0-08-100294-0.00011-0
- Peleg, M. (2010). Characterization of the stress relaxation curves of solid foods. Journal of Food Science, 44(1), 277–281. https://doi.org/https://doi.org/10.1111/j.1365-2621.1979.tb10062.x
- Ramirez-Suarez, J. C., & Morrissey, M. T. (2006). Effect of high pressure processing (HPP) on shelf life of albacore tuna (Thunnus alalunga) minced muscle. Innovative Food Science & Emerging Technologies, 7(1–2), 27. https://doi.org/https://doi.org/10.1016/j.ifset.2005.08.004
- Roco, T., Torres, M. J., Briones-Labarca, V., Reyes, J. E., Tabilo-Munizaga, G., Stucken, K., Lemus-Mondaca, R., & Perez-Won, M. (2018). Effect of high hydrostatic pressure treatment on physical parameters, ultrastructure and shelf life of pre- and post-rigor mortis palm ruff (Seriolella violacea) under chilled storage. Food Research International, 108(6), 192–202. https://doi.org/https://doi.org/10.1016/j.foodres.2018.03.009
- Sequeira-Munoz, A., Chevalier, D., LeBail, A., Ramaswamy, H. S., & Simpson, B. K. (2006). Physicochemical changes induced in carp (Cyprinus carpio) fillets by high pressure processing at low temperature. Innovative Food Science & Emerging Technologies, 7(1–2), 18. https://doi.org/https://doi.org/10.1016/j.ifset.2005.06.006
- Speroni, F., Szerman, N., & Vaudagna, S. R. (2014). High hydrostatic pressure processing of beef patties: Effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteins. Innovative Food Science & Emerging Technologies, 23(6), 10–17. https://doi.org/https://doi.org/10.1016/j.ifset.2014.03.011
- Sun, X. D., & Holley, R. A. (2010). High hydrostatic pressure effects on the texture of meat and meat products. Journal of Food Science, 75(1), 17–23. https://doi.org/https://doi.org/10.1111/j.1750-3841.2009.01449.x
- Teixeira, B., Fidalgo, L., Mendes, R., Costa, G., Cordeiro, C., Marques, A., Saraiva, J. A., & Nunes, M. L. (2014). Effect of high pressure processing in the quality of sea bass (Dicentrarchus labrax) fillets: Pressurization rate, pressure level and holding time. Innovative Food Science & Emerging Technologies, 72(15), 53–60. https://doi.org/https://doi.org/10.1016/j.ifset.2013.12.005
- Zhang, Z., Yang, Y., Tang, X., Chen, Y., & You, Y. (2015). Chemical forces and water holding capacity study of heat-induced myofibrillar protein gel as affected by high pressure. Food Chemistry, 188(1), 111–118. https://doi.org/https://doi.org/10.1016/j.foodchem.2015.04.129
- Zhao, W., Fang, Y., Zhang, Q., Guo, Y., Gao, G., & Yi, X. (2017). Correlation analysis between chemical or texture attributes and stress relaxation properties of ‘Fuji’ apple. Postharvest Biology and Technology, 129(3), 45–51. https://doi.org/https://doi.org/10.1016/j.postharvbio.2017.03.010