Effects of different electrostatic field intensities assisted controlled freezing point storage on water holding capacity of fresh meat during the early postmortem period
Yuqian Xu, Dongmei Leng, Xin Li, Debao Wang, Xiaoyu Chai, Martine Schroyen, Dequan Zhang, Chengli Hou
Topics & Concepts
ChemistryMyofibrilWater holding capacityFood scienceDissociation (chemistry)Electric fieldFragmentation (computing)IsotonicBiophysicsAnimal scienceBiochemistryBiologyEcologyInternal medicineOrganic chemistryPhysicsQuantum mechanicsMedicineMeat and Animal Product QualityMicrobial Inactivation MethodsPostharvest Quality and Shelf Life Management