Effect of supercooled freezing on the quality of pork tenderloin meat under different thawing conditions
Rajib Lochan Poudyal, Ryunosuke Maekawa, Mark Anthony Redo, Rajendra Khanal, Toru Suzuki, Manabu Watanabe
Topics & Concepts
SupercoolingIce crystalsCongelationMaterials scienceIce formationFood scienceChemistryThermodynamicsOpticsGeologyPhysicsAtmospheric sciencesMeat and Animal Product QualityEffects of Environmental Stressors on LivestockFreezing and Crystallization Processes