Effects of thawing methods on the quality, physicochemical properties and microstructure of pork
<b>Objective:</b> To investigate the best defrosting method for frozen pork. <b>Methods:</b> Investigated the effects of three thawing methods, namely low-frequency electric field thawing, air thawing and hydrostatic thawing, on the juice loss rate, moisture content, water ho...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
The Editorial Office of Food and Machinery
2023-12-01
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| Series: | Shipin yu jixie |
| Subjects: | |
| Online Access: | http://www.ifoodmm.com/spyjxen/article/abstract/20231006 |
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