References

• Adeyemi, K. D., Sabow, A. B., Shittu, R. M., Karim, R., Karsani, S. A., & Sazili, A. Q. (2015). Impact of chill storage on antioxidant status, lipid and protein oxidation, color, drip loss and fatty acids of semimembranosus muscle in goats. CyTA - Journal of Food, 14(5), 1–10. https://doi.org/https://doi.org/10.1080/19476337.2015.1114974
   Google Scholar
• 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, 808–814. https://doi.org/https://doi.org/10.1016/j.foodchem.2014.09.095
   Google Scholar
• Athinag, N., Vasilikii, G., & Ioannisn, S. (2010). Combined natural antimicrobial treatments (EDTA, lysozyme, rosemary and oregano oil) on semi cooked coated chicken meat stored in vacuum packages at 4°C: Microbiological and sensory evaluation. Innovative Food Science & Emerging Technologies, 11(1), 187–196. https://doi.org/https://doi.org/10.1016/j.ifset.2009.09.004
   Google Scholar
• Balamatsia, C. C., Patsias, A., Kontominas, M. G., & Savvaidis, I. N. (2007). Possible role of volatile amines as quality-indicating metabolites in modified atmosphere-packaged chicken fillets: Correlation with microbiological and sensory attributes. Food Chemistry, 104(4), 1622–1628. https://doi.org/https://doi.org/10.1016/j.foodchem.2007.03.013
   Google Scholar
• Bischoff, W. E., Reynolds, T. M., Sessler, C. N., Edmond, M. B., & Wenzel, R. P. (2000). Handwashing compliance by health care workers: The impact of introducing an accessible, alcohol-based hand antiseptic. Archives of Internal Medicine, 160(7), 1017–1021. https://doi.org/https://doi.org/10.1001/archinte.160.7.1017
   Google Scholar
• Bojarska, U., Bartura, J., & Cierach, M. (2003). The effect of measurement site on the evaluation of tom breast muscle colour. Wageningen Agricultural University the Netherlands Esprit Project Nr, 126 (1998), 567–575. doi:https://doi.org/10.1053/j.gastro.2003.11.061.
   Google Scholar
• Bowker, B., & Zhuang, H. (2015). Relationship between water-holding capacity and protein denaturation in broiler breast meat1. Poultry Science, 94(7), 1657–1662. https://doi.org/https://doi.org/10.3382/ps/pev120
   Google Scholar
• Brannan, R. G. (2008). Effect of grape seed extract on physicochemical properties of ground, salted, chicken thigh meat during refrigerated storage at different relative humidity levels. Journal of Food Science, 73(1), 36–40. https://doi.org/https://doi.org/10.1111/j.1750-3841.2007.00588.x
   Google Scholar
• Del, R. E., Panizomorán, M., Prieto, M., Alonsocalleja, C., & Capita, R. (2007). Effect of various chemical decontamination treatments on natural microflora and sensory characteristics of poultry. International Journal of Food Microbiology, 115(3), 268–280. https://doi.org/https://doi.org/10.1016/j.ijfoodmicro.2006.10.048
   Google Scholar
• Jing, L., Wang, Y., Wang, R., Wang, C., & Wu, D. (2016). Effects of controlled freezing-point storage on quality of fresh-cut Broccoli. Advance Journal of Food Science and Technology, 12(6), 317–325. https://doi.org/https://doi.org/10.19026/ajfst.12.2967
   Google Scholar
• Juan, D. U., Liu, L., Huang, X., & Liu, Y. (2018). Study on quality changes of chilled chicken during storage. Farm Products Processing, 447 (1), 6–9. doi:https://doi.org/10.16693/j.cnki.1671-9646(X).2018.01.002.
   Google Scholar
• Kaale, L. D., & Eikevik, T. M. (2015). The influence of superchilling storage methods on the location/distribution of ice crystals during storage of Atlantic salmon (Salmo salar). Food Control, 52(2015), 19–26. https://doi.org/https://doi.org/10.1016/j.foodcont.2014.12.022
   Google Scholar
• Kaewthong, P., Pomponio, L., Carrascal, J. R., Knøchel, S., Wattanachant, S., & Karlsson, A. H. (2019). Changes in the quality of chicken breast meat due to superchilling and temperature fluctuations during storage. Journal of Poultry Science, 4(56), 325–332. doi:https://doi.org/10.2141/jpsa.0180106.
   Google Scholar
• Kanellos, T. S., & Burriel, A. R. (2005). The in vitro bactericidal effects of the food decontaminants lactic acid and trisodium phoshate. Food Microbiology, 22(6), 591–594. https://doi.org/https://doi.org/10.1016/j.fm.2004.11.013
   Google Scholar
• Kang, Z. L., Li, B., Ma, H. J., & Chen, F. S. (2016). Effect of different processing methods and salt content on the physicochemical and rheological properties of meat batters. International Journal of Food Properties, 19(7), 1604–1615. https://doi.org/https://doi.org/10.1080/10942912.2015.1105819
   Google Scholar
• Kang, Z. L., Zou, Y. F., Xu, X. L., Zhu, C. Z., Wang, P., & Zhou, G. H. (2014a). Effect of various amounts of pork and chicken meat on the sensory and physicochemical properties of Chinese-style meatball (kung-wan). Food Science & Technology Research, 19(6), 963–970. https://doi.org/https://doi.org/10.3136/fstr.19.963
   Google Scholar
• Kang, Z. L., Zou, Y. F., Xu, X. L., Zhu, C. Z., Wang, P., & Zhou, G. H. (2014b). Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): A physico-chemical and textural study. Meat Science, 96(1), 147–152. https://doi.org/https://doi.org/10.1016/j.meatsci.2013.06.019
   Google Scholar
• Khaledian, Y. M., Pajohi‐Alamoti, B., & Bazargani‐Gilani, B. (2019). Development of cellulose nanofibers coating incorporated with ginger essential oil and citric acid to extend the shelf life of ready‐to‐cook barbecue chicken. Journal of Food Processing and Preservation, 43(10), e14114. https://doi.org/https://doi.org/10.1111/jfpp.14114
   Google Scholar
• Khare, A. K., Abraham, R. J. J., Rao, V. A., & Babu, R. N. (2016). Utilization of carrageenan, citric acid and cinnamon oil as an edible coating of chicken fillets to prolong its shelf life under refrigeration conditions. Veterinary World, 9(2), 166–175. https://doi.org/https://doi.org/10.14202/vetworld.2016.166-175
   Google Scholar
• Kieffer, K. J., Claus, J. R., & Wang, H. (2000). Inhibition of pink color development in cooked, uncured ground Turkey by the addition of citric acid. Journal of Muscle Foods, 11(3), 235–243. https://doi.org/https://doi.org/10.1111/j.1745-4573.2000.tb00428.x
   Google Scholar
• Kim, J., Hong, G., Lim, K., Park, W., & Lee, C. (2015). Influence of citric acid on the pink color and characteristics of sous vide processed chicken breasts during chill storage. Korean Journal for Food Science of Animal Resources, 35(5), 585–596. https://doi.org/https://doi.org/10.5851/kosfa.2015.35.5.585
   Google Scholar
• Marta, C. G., Patricia, B., Fidel, T., & Pedro, F. (2010). Low-frequency dielectric spectrum to determine pork meat quality. Innovative Food Science & Emerging Technologies, 11(2), 376–386. https://doi.org/https://doi.org/10.1016/j.ifset.2010.01.011
   Google Scholar
• Miller, D. K., Acevedo, N. C., Lonergan, S. M., Sebranek, J. G., & Tarté, R. (2020). Rheological characteristics of mechanically separated chicken and chicken breast trim myofibril solutions during thermal gelation. Food Chemistry, 307, 125557. https://doi.org/https://doi.org/10.1016/j.foodchem.2019.125557
   Google Scholar
• National Standard of Food Safety. (2016). Test method for total volatile basic nitrogen in food (GB 5009.228). The National Health and Family Planning Commission.
   Google Scholar
• Rao, M. A. (2014). Rheological behavior of processed fluid and semisolid foods. In M. A. Rao (Ed.), Rheological behavior of processed fluid and semisolid foods. Rheology of fluid, semisolid, and solid foods (pp. 231–329). Springer US.
   Google Scholar
• Shao, L. (2015). Study on properties of freezing-point storage and quality kinetic during storage for chicken breast. Anhui agricultural university.
   Google Scholar
• Sohaib, M., Anjum, F. M., Arshad, M. S., Imran, M., Imran, A., & Hussain, S. (2017). Oxidative stability and lipid oxidation flavoring volatiles in antioxidants treated chicken meat patties during storage. Lipids in Health & Disease, 16(1), 27–36. https://doi.org/https://doi.org/10.1186/s12944-017-0426-5
   Google Scholar
• The state administration of quality supervision inspection and quarantine and the National standardization management committee (GB2707(2016)). Chinese hygienic standard of fresh and frozen meat.
   Google Scholar
• Visessanguan, W., Ogawa, M., Nakai, S., & An, H. (2000). Physicochemical changes and mechanism of heat-induced gelation of arrow tooth flounder myosin. Journal of Agricultural & Food Chemistry, 48(4), 1016–1023. https://doi.org/https://doi.org/10.1021/jf9900332
   Google Scholar
• Yamane, A. (2009). Development of controlled freezing-point storage of foods. Nippon Shokuhin Kogyo Gakkaishi, 29(1), 51–53. doi:https://doi.org/10.1515/eujal-2014-0027.
   Google Scholar
• Yang, X. J., Zhang, X., Zhao, J. Y., Wang, G. J., Xiao, Y., & Tao, L. L. (2013). Application of conductivity evaluate pork freshness. Modern Food Science & Technology, 29(5), 1178–1180. doi:https://doi.org/10.13982/j.mfst.1673-9078.2013.05.050.
   Google Scholar
• Yasin, H., Babji, A. S., & Ismail, H. (2015). Optimization and rheological properties of chicken ball as affected by κ-carrageenan, fish gelatin and chicken meat. LWT - Food Science and Technology, 66, 79–85. https://doi.org/https://doi.org/10.1016/j.lwt.2015.10.020
   Google Scholar
• Yi, S., Li, J., Zhu, J., Lin, Y., Fu, L., Chen, W., & Li, X. (2011). Effect of tea polyphenols on microbiological and biochemical quality of collichthys fish ball. Journal Science and Food Agriculture, 91(9), 1591–1597. https://doi.org/https://doi.org/10.1002/jsfa.4352
   Google Scholar
• Zhang, X., Gao, T., Song, L., Zhang, L., Jiang, Y., Li, J. L., Gao, F., & Zhou, G. H. (2017). Effects of different thawing methods on the quality of chicken breast. International Journal of Food Science and Technology, 52(9), 1–9. https://doi.org/https://doi.org/10.1111/ijfs.13488
   Google Scholar
• Zhao, S., Li, N., Li, Z., He, H., & Ma, H. (2019). Shelf life of fresh chilled pork as affected by antimicrobial intervention with nisin, tea polyphenols, chitosan, and their combination. International Journal of Food Properties, 22(1), 1047–1063. https://doi.org/https://doi.org/10.1080/10942912.2019.1625918
   Google Scholar
• Zhou, Y., Wang, W., Ma, F., Li, P. J., & Chen, C. G. (2018). High-pressure pretreatment to improve the water retention of sodium-reduced frozen chicken breast gels with two organic anion types of potassium salts. Food and Bioprocess Technology 11(1), 1–10. doi:https://doi.org/10.1007/s11947-017-2023-z.
   Google Scholar
• Zhu, M. M., Peng, Z. Y., Lu, S., Hong-Ju He, H. J., Kang, Z. L., Ma, H. J., Zhao, S. M., & Wang, Z. R. (2020). Physicochemical properties and protein denaturation of pork longissimus dorsi muscle subjected to six microwave-based thawing methods. Foods, 9(26), 1–16.
   Google Scholar
• Zhu, Y., Ma, L., Yang, H., Xiao, Y., & Xiong, Y. L. (2016). Super-chilling (−0.7°C) with high CO2 packaging inhibits biochemical changes of microbial origin in catfish (Clarias gariepinus) muscle during storage. Food Chemistry, 206, 182–190. https://doi.org/https://doi.org/10.1016/j.foodchem.2016.03.053
   Google Scholar
• Zhu, Y., Zhang, K., Ma, L., Huo, N., Yang, H., & Hao, J. (2015). Sensory, physicochemical, and microbiological changes in vacuum packed channel catfish (Clarias lazera) patties during controlled freezing-point storage. Food Science & Biotechnology, 24(4), 1249–1256. https://doi.org/https://doi.org/10.1007/s10068-015-0160-6
   Google Scholar