Low-frequency alternating magnetic field thawing of frozen pork meat: Effects of intensity on quality properties and microstructure of meat and structure of myofibrillar proteins
Mingming Zhu, Yi Xing, Juan Zhang, Huijie Li, Zhuangli Kang, Hanjun Ma, Shengming Zhao, Lingxia Jiao
Topics & Concepts
MyofibrilMyoglobinMicrostructureFood scienceRheologyChemistryMuscle fibreAnimal scienceMaterials scienceComposite materialCrystallographyBiochemistryAnatomyMedicineBiologySkeletal muscleMeat and Animal Product QualityBee Products Chemical AnalysisMuscle metabolism and nutrition