Influence of pulsed electric field on thawing of frozen pork: Physical properties, fat oxidation and protein structure
Huangbing Yao, Yamei Jin, Xiaoli Zhang, Na Yang, Xueming Xu
Topics & Concepts
MyofibrilChemistryElectric fieldLongissimus dorsiAnalytical Chemistry (journal)Lipid oxidationFood scienceChromatographyBiochemistryQuantum mechanicsAntioxidantPhysicsMeat and Animal Product QualityInsect Utilization and EffectsFreezing and Crystallization Processes