Effect of radiofrequency assisted freezing on meat microstructure and quality

Food Research International

Volumn 46, Issue 1, 2012, Pages 50-54

  Anese, Monica ^a   Manzocco, Lara ^a   Panozzo, Agnese ^a   Beraldo, Paola ^a   Foschia, Martina ^a   Nicoli, Maria Cristina ^a  

^a UNIVERSITY OF UDINE   (Italy)

Author keywords

Freezing; Liquid nitrogen; Meat; Microstructure; Radiofrequency

Indexed keywords

CELL DISRUPTION; CELLULAR STRUCTURE; CONTROL SAMPLES; CRYOGENIC FLUIDS; CRYOGENIC FREEZING; DRIP LOSS; FOOD FREEZING; FREEZING POINT; FROZEN MEAT; ICE CRYSTALS; INTRACELLULAR LEVELS; LOW-VOLTAGE PULSE; NUCLEATION SITES; PORK MEAT; RADIO FREQUENCIES;

CRYOGENICS; ELECTRIC POTENTIAL; ICE CONTROL; LIQUID NITROGEN; MEATS; MICROSTRUCTURE; THAWING; TISSUE;

FREEZING;

EID: 84855228595     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.11.025     Document Type: Article

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