Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of frozen pork tenderloin meat

Journal of Food Engineering

Volumn 115, Issue 2, 2013, Pages 245-250

  He, Xiangli ^a   Liu, Rui ^a   Nirasawa, Satoru ^b   Zheng, Dejiang ^a   Liu, Haijie ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b JAPAN INTERNATIONAL RESEARCH CENTER FOR AGRICULTURAL SCIENCES   (Japan)

Author keywords

Freshness; High voltage electrostatic field (HVEF); Pork tenderloin meat; Post thawing quality; Storage; Thawing

Indexed keywords

APPLIED VOLTAGES; BASIC NITROGEN; ELECTRODE VOLTAGE; FRESHNESS; FROZEN MEAT; HIGH VOLTAGE ELECTROSTATIC FIELD; MEAT QUALITY; MICROBIAL COUNT; TEMPERATURE RANGE;

ELECTRICITY; ELECTROSTATICS; ENERGY STORAGE; FOOD PROCESSING; MEATS; QUALITY CONTROL;

THAWING;

EID: 84869490542     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.10.023     Document Type: Article

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