Effect of static magnetic field-assisted thawing on the quality, water status, and myofibrillar protein characteristics of frozen beef steaks
Wenxin Wang, Hengxun Lin, Wenqiang Guan, Yu Song, Xingxing He, Dequan Zhang
Topics & Concepts
MyofibrilLipid oxidationMicrostructureMaterials scienceAnimal scienceChemistryFood scienceMetallurgyBiologyBiochemistryAntioxidantMeat and Animal Product QualityBiochemical effects in animalsMuscle metabolism and nutrition