Effect of Pulsed Electric Field Assisted Low Temperature Thawing on Pork Quality
The effect of pulsed electric field (PEF) assisted low temperature on the quality of frozen pork longissimus dorsi muscle during thawing was investigated in this study. The muscle frozen at −18 ℃ for 7 d was treated with 0 (Control), 3, 5, 10 kV PEF at 4 ℃ (P3, P5, P10). The effects of different tre...
| الحاوية / القاعدة: | Shipin gongye ke-ji |
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| المؤلفون الرئيسيون: | , , , , , , , , |
| التنسيق: | مقال |
| اللغة: | الصينية |
| منشور في: |
The editorial department of Science and Technology of Food Industry
2025-01-01
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010184 |