Effects of thawing methods on the quality, physicochemical properties and microstructure of pork

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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Bibliographic Details
Main Authors:	WANG Li, CHEN Wei, WANG Yuanliang, LI Zhongjun, XIA Di
Format:	Article
Language:	English
Published:	The Editorial Office of Food and Machinery 2023-12-01
Series:	Shipin yu jixie
Subjects:	low frequency electric field thawing air thawing hydrostatic thawing pork quality microstructure
Online Access:	http://www.ifoodmm.com/spyjxen/article/abstract/20231006
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