Effects of ohmic thawing on histological and textural properties of beef cuts

Journal of Food Engineering

Volumn 99, Issue 3, 2010, Pages 360-365

  Icier, Filiz ^a   Izzetoglu, Gamze Turgay ^a   Bozkurt, Hayriye ^a   Ober, Ayla ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

Beef; Histological; Ohmic; Structure; Texture; Thawing

Indexed keywords

BEEF; CONSTANT TEMPERATURE; HISTOLOGICAL; HISTOLOGICAL CHANGES; TEXTURAL PROPERTIES; THAWED MEAT; VOLTAGE GRADIENT;

MEATS; TEXTURES;

THAWING;

EID: 77950864415     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.03.018     Document Type: Article

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