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Abstract The effects of low voltage electrostatic field thawing (LVEFT) on the changes in physicochemical properties of myofibrillar proteins and the quality of thawed beef were investigated. Results showed that… Click to show full abstract
Abstract The effects of low voltage electrostatic field thawing (LVEFT) on the changes in physicochemical properties of myofibrillar proteins and the quality of thawed beef were investigated. Results showed that by applying LVEFT, thawing process was shortened by 42%. LVEFT significantly reduced thawing loss and shear force of the thawed beef (P
Keywords:
effects low;
low voltage;
field thawing;
voltage electrostatic;
electrostatic field;
changes physicochemical
Journal Title: Journal of Food Engineering
Year Published: 2019
Link to full text (if available)
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Journal Title: Journal of Food Engineering
Year Published: 2019
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!