Effects of Discharge Parameters on the Thawing Characteristics and Physicochemical Properties of Beef in a Dielectric Barrier Discharge (DBD) System

Effects of Discharge Parameters on the Thawing Characteristics and Physicochemical Properties of Beef in a Dielectric Barrier Discharge (DBD) System

Traditional thawing techniques can cause certain losses to beef quality. Due to the increasing demand for high-quality beef, there is an urgent need to research new thawing techniques. Dielectric barrier discharge (DBD), as an innovative non-thermal thawing technology, still has a lot of work to be...

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Bibliographic Details
Main Authors: Jie Zhang, Rui Zhao, Yaming Zhang, Huixin Wang, Zhiqing Song, Ru Xing, Jingli Lu, Changjiang Ding
Format: Article
Language:English
Published: MDPI AG 2024-10-01
Series:Foods
Subjects:
dielectric barrier discharge (DBD)
discharge parameters
thawing beef
thawing characteristics
water-holding capacity (WHC)
Fourier transform infrared (FTIR)
Online Access:https://www.mdpi.com/2304-8158/13/21/3360
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