Characterization of viscoelastic properties of minced beef meat thawed by ohmic and conventional methods
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DOI: 10.1177/1082013219888300
Abstract: Frozen minced meat samples having fat contents of 2%, 10% and 18% were thawed using different methods (refrigeration thawing at ambient temperature of +4 ℃, under running cold water (+4 ℃) thawing, ohmic thawing for 10, 13… read more here.
Keywords: properties minced; minced meat; meat samples; characterization viscoelastic ... See more keywords