Effects of alternating electric field during freezing and thawing on beef quality
Guangyu Wu, Chuan Yang, Heather L. Bruce, Bimol C. Roy, Xia Li, Chunhui Zhang
Topics & Concepts
TendernessPurgeLipid oxidationChemistryFood scienceAnimal scienceCooked meatAntioxidantBiochemistryBiologyWaste managementEngineeringMeat and Animal Product QualityMicrobial Inactivation MethodsFood Drying and Modeling