Protein carbonyls in meat systems: a review.

By M. Estévez. Meat Science, 2011

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Effect of Oxidation on the Emulsifying Properties of Myofibrillar Proteins (2013, background): “Protein oxidation would be expected to lead to changes in properties, such as water-holding capacities, texture traits, and emulsification, due to protein fragmentation or aggregation, and changes in hydrophobicity and protein solubility (Estévez 2011; Lund et al. 2011).”
Impact of freezing and thawing on the quality of meat: review. (2012, background): “The optimum temperature for the frozen storage of meat has been reported to be −40 °C, as only a very small percentage of water is unfrozen at this point (Estévez, 2011).”