Application of infrared and microwave heating prior to freezing of pork: Effect on frozen meat quality
Hu Rui, Min Zhang, Arun S. Mujumdar
Topics & Concepts
LoinDehydrationMicrowaveFood scienceTBARSMoistureChemistryMicrowave ovenThiobarbituric acidBiochemistryOrganic chemistryOxidative stressLipid peroxidationPhysicsQuantum mechanicsMeat and Animal Product QualityMicrobial Inactivation MethodsFood Drying and Modeling