Applying low voltage electrostatic field in the freezing process of beef steak reduced the loss of juiciness and textural properties

Effects of different freezing methods on the quality of conditioned beef steaks during storage

(2020) Ying Wang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Changes in microstructure, quality and water distribution of porcine longissimus muscles subjected to ultrasound-assisted immersion freezing during frozen storage

(2019) Mingcheng Zhang et al.   MEAT SCIENCE

Effects of low voltage electrostatic field thawing on the changes in physicochemical properties of myofibrillar proteins of bovine Longissimus dorsi muscle

(2019) Shuyi Qian et al.   JOURNAL OF FOOD ENGINEERING

Effect of the frequency of weak oscillating magnetic fields on supercooling and freezing kinetics of pure water and 0.9% NaCl solutions

(2019) Laura Otero et al.   JOURNAL OF FOOD ENGINEERING

Influence of ultrasound-assisted immersion freezing on the freezing rate and quality of porcine longissimus muscles

(2018) Mingcheng Zhang et al.   MEAT SCIENCE

Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of lightly salted, frozen pork tenderloin

(2018) Guoliang Jia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The comparison of ultrasound-assisted immersion freezing, air freezing and immersion freezing on the muscle quality and physicochemical properties of common carp (Cyprinus carpio) during freezing storage

(2018) Qinxiu Sun et al.   ULTRASONICS SONOCHEMISTRY

Effects of high-voltage electrostatic field treatment on the thawing rate and post-thawing quality of frozen rabbit meat

(2017) Guoliang Jia et al.   Innovative Food Science & Emerging Technologies

Effects of high-voltage electrostatic field on the freezing behavior and quality of pork tenderloin

(2017) Guoliang Jia et al.   JOURNAL OF FOOD ENGINEERING

Effect of high voltage electrostatic field thawing on the lipid oxidation of frozen tuna fish (Thunnus albacares)

(2016) Alireza Mousakhani-Ganjeh et al.   Innovative Food Science & Emerging Technologies

Effect of freezing under electrostatic field on the quality of lamb meat

(2016) M. Dalvi-Isfahan et al.   Innovative Food Science & Emerging Technologies

Oxidative changes and weakened gelling ability of salt-extracted protein are responsible for textural losses in dumpling meat fillings during frozen storage

(2015) Li Huang et al.   FOOD CHEMISTRY

Emerging pulsed electric field (PEF) and static magnetic field (SMF) combination technology for food freezing

(2015) Jin Hong Mok et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Factors affecting the thawing characteristics and energy consumption of frozen pork tenderloin meat using high-voltage electrostatic field

(2014) Xiangli He et al.   Innovative Food Science & Emerging Technologies

Thermodynamic approach of meat freezing process

(2014) M. Castro-Giráldez et al.   Innovative Food Science & Emerging Technologies

Effect of ultrasound irradiation on ice crystal size distribution in frozen agar gel samples

(2013) Hossein Kiani et al.   Innovative Food Science & Emerging Technologies

Effect of static electric field on ice crystal size reduction during freezing of pork meat

(2013) E. Xanthakis et al.   Innovative Food Science & Emerging Technologies

Influence of lipid type on water and fat mobility in fermented sausages studied by low-field NMR

(2013) R. Miklos et al.   MEAT SCIENCE

Impact of freezing and thawing on the quality of meat: Review

(2012) Coleen Leygonie et al.   MEAT SCIENCE

Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes — A review

(2011) Kelly L. Pearce et al.   MEAT SCIENCE

Meat quality and cooking attributes of thawed pork with different low field NMR T21

(2011) Chunbao Li et al.   MEAT SCIENCE

Controlled ice nucleation under high voltage DC electrostatic field conditions

(2009) Marta Orlowska et al.   FOOD RESEARCH INTERNATIONAL

Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze–thaw cycles

(2009) Xiufang Xia et al.   MEAT SCIENCE