Alizadeh, E., Chapleau, N., De Lamballerie, M., and Le-Bail, A. (2007) Effect of differentfreezing process on the ultrastructure of atlantic salmon (Salmon salar) fillets. Innov. Food Sci. Emerg. 8, 493-499.
Bae, K. H. (1987) A study on the storage method of frozen pork. Ph. M. thesis. Konkuk Univ., Seoul, Korea.
Bello, R. A., Luft, J. H., and Pigott, G. M. (1982) Ultrastructural study of skeletal fish muscle after freezing at different rates. J. Food Sci. 47, 1389-1394.
Bergara-Almeida, S. and da Silva, M. A. A. P. (2002) Hedonic scale with reference: Performance in obtaining predictive models. Food Qual. Prefer. 13, 57-64.
Berry, B. W. (1990) Changes in quality of all-beef and soyextended patties as influenced by freezing rate, frozen storage temperature, and storage time. J. Food Sci. 55, 893-897.
Bomben, J. L., King, C. J., and Hayes, T. L. (1983) Cold-stage scanning electron microscope measurement of ice morphology in apple tissue as a function of freezing rate. Cryobiology 20, 574-586.
Brennan, J. G., Butters, J. R., Cowell, N. D., and Lilly, A. E. V. (1990) Food Engineering Operations (3rd ed.). Elsevier, Amsterdam, pp. 15- 532.
Chassagne-Berces, S., Poirier, C., Devaux, M., and Fonseca, F. (2009) Changes in texture, cellular structure and cell wall composition in apple tissue as a result of freezing. Food Res. Int. 42, 788-797.
Choe, B. K. (1980) Studies on the quality changes of chicken muscle during cold storage. Korean J. Anim. Sci. Technol. 22, 516-527.
Chung, K. Y., Choe, B. K., and Hwang, C. S. (1981) The experimental study I. lipid changes of defrozen chicken muscle during cold storage. Korean J. Anim. Sci. Technol. 23, 553-572.
Farouk, M. M. and Swan, J. E. (1998) Effect of rigor temperature and frozen storage on functional properties of hotboned manufacturing beef. Meat Sci. 49, 223-247.
Fennema, O. R., Powrie, W. D., and Marth, E. H. (1973) Nature of the freezing process. In: Low temperature preservation of foods and living matter. Marcel Dekker, New York, pp. 151-222.
Forrest, T. C., Aberle, E. B., Hedrick, H. B., Judge, M. D., and Merkel, R. A. (1975) Principles of meat science. W. H. Freeman and Company, USA. pp. 174-417.
Gong, Y. S. and Moon, Y. H. (1987) Changes in the physicochemical properties of spent-hen meat during cold and frozen storage. J. Korean Soc. Food Nutr. 16, 55-61.
Grau, R., Hamm, R., and Braumann, A. (1953) Uber das wasserbindungsvermogen des toten saugetier muskel biochem. Nahrung 2, 325-326.
Iwasaka, M., Onishi, M., Kurita, S., and Owada, N. (2011) Effects of pulsed magnetic fields on the light scattering property of the freezing process of aqueous solutions. J. Appl. Phys. 109, 320-323.
Jeong, J. W., Lee, H. J., and Park, N. H. (1999) Changes in quality during frozen storage of meat with thermal equalized freezing. Korean J. Food Sci. Technol. 31, 688-696.
Kalichevsky, M. T., Knorr, D., and Lillford, P. J. (1995) Potential food applications of high-pressure effects on ice-water transitions. Trends in Food Sci. Technol. 6, 253-259.
Kidmose, U. and Martens, H. J. (1999) Canges in texture, ultrastructure and nutritional quality of carrot slices during blanching and freezing. J. Sci. Food Agri. 79, 1747-1753.
Kim, N. K. and Hung, Y. C. (1994) Freeze-cracking in foods as affected by physical properties. J. Food Sci. 59, 669-674.
Kristensen, L. and Purslow, P. P. (2001) The effect of ageing on the water-holding capacity of pork: Role of cytoskeletal proteins. Meat Sci. 58, 17-23.
Lakshmisha, I. P., Ravishankar, C. N., Ninan, G., Mohan, Co O., and Gopal, T. K. S. (2008) Effect of freezing time on the quality of Indian mackerel curing frozen storage. J. Food Sci. 73, S345-S353.
Lawless, H. T. and Heymann, H. (1999) Sensory evaluation of food: principles and practices. New York: Chapman & Hall, An Aspen Publication.
Law, H. M., Yang, S. P., Mullis, A. M., and Fielder, M. M. (1967) Effect of storage and cooking on qualities of loin and top-round steaks. J. Food Sci. 32, 637-641.
Martino, M. N., Otero, L., Sanz, P. D., and Zaritzky, N. E. (1998) Size and location of ice crystals in pork frozen by high-pressure-assisted freezing as compared to classical methods. Meat Sci. 50, 303-313.
Miller, A. J., Ackerman, S. A., and Palumbo, S. A. (1980) Effects of frozen storage on functionality of meat for processing. J. Food Sci. 45, 1466-1471.
Miller, W. O., Saffle, R. L., and Zirkle, S. B. (1962) Factors which influence the water-holding capacity of various types of meat. J. Food Technol. 16, 72-77.
Norton, T., Delgado, A. E., Hogan, E., Grace, T., and Sin, D. W. (2009) Simulation of high pressure freezing process by enthalpy methods. J. Food Eng. 91, 260-268.
Oh, K. S., Cho, S. Y., Cha, Y. J., and Lee, E. H. (1984) Processing conditions and quality stability of sardine steak during frozen storage. Korean J. Food Sci. Technol. 16, 133-138.
Otero, L., Martino, M., Zaritzky, N., Solas, M., and Sanz, P. D. (2000) Preservation of ultrastructure in peach and mango during high-pressure-shift freezing. J. Food Sci. 65, 466-470.
Park, H. S. (1991) Changes in quality of fabricated crab leg meat during cold and frozen storage. Ph. M. thesis, Kyungsung Univ., Busan, Korea.
Pearson, A. M. and Miller, J. I. (1950) The influence of rate of freezing and length of freezing storage upon the quality of beef of known origin. J. Anim. Sci. 9, 13-16.
Petzold, G. and Aguilera, J. M. (2009) Ice morphology: Fundamentals and technological applications in foods. Food Biophysics 4, 378-396.
Reid, D. S. (1997) Overview on physical/chemical aspects of freezing. In: Quality in frozen food. M.C. Erickson, and C.Y. Hung (eds.). Chapman and Hall, New York, pp.10-28.
SAS (2002) SAS/STAT Software for PC. Release 9.0, SAS Institute Inc., Cary, NC, USA.
Skelly, G. C., Hardlin, D. L., and Bonnette, T. E. (1973) Pork acceptability and its relationship to carcass quality. J. Anim. Sci. 36, 488-492.