Changes in water holding capacity of chilled fresh pork in controlled freezing-point storage assisted by different modes of electrostatic field action
Yuqian Xu, Dequan Zhang, Feifei Xie, Xin Li, Martine Schroyen, Li Chen, Chengli Hou
Topics & Concepts
ChemistryFood scienceMoistureMyofibrilWater contentShelf lifeFreezing pointSolubilityBiochemistryOrganic chemistryThermodynamicsPhysicsEngineeringGeotechnical engineeringMeat and Animal Product QualityMicrobial Inactivation MethodsMagnetic and Electromagnetic Effects