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A. Awad
Researcher at University of Wisconsin-Madison
Publications - 2
Citations - 177
A. Awad is an academic researcher from University of Wisconsin-Madison. The author has contributed to research in topics: Phospholipid & Peroxide value. The author has an hindex of 2, co-authored 2 publications receiving 175 citations.
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Chemical deterioration of frozen bovine muscle at -4°C.
TL;DR: For example, during an 8-week storage period of bovine muscle at −4°C, the total extractable protein content dropped from 91 to 51% due to insolubilization of both sarcoplasmic proteins and actomyosin this article.
Journal ArticleDOI
Deterioration of Fresh-Water Whitefish Muscle During Frozen Storage at −10°C
TL;DR: In this paper, the organoleptic and chemical deterioration of freshwater whitefish muscle frozen at −10°C for periods up to 16 weeks was assessed, showing that as frozen storage of muscle progressed, the toughness and rancidity of baked muscle increased.