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Abstract The present study investigated the synergistic effects of low voltage electrostatic field combined with high humidity thawing (LHT) on the quality of pork steaks. Results indicated that LHT effectively… Click to show full abstract
Abstract The present study investigated the synergistic effects of low voltage electrostatic field combined with high humidity thawing (LHT) on the quality of pork steaks. Results indicated that LHT effectively maintained the colour stability of pork steaks by inhibiting the formation of metmyoglobin. Meanwhile, the thawing loss and centrifuging loss of pork steaks were significantly reduced (P
Keywords:
low voltage;
voltage electrostatic;
electrostatic field;
pork;
high humidity;
pork steaks
Journal Title: Lwt - Food Science and Technology
Year Published: 2021
Link to full text (if available)
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Journal Title: Lwt - Food Science and Technology
Year Published: 2021
Link to full text (if available)
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recommendations!