Abstract Development of various novel thermal and nonthermal techniques has shown
potential applications in meat processing and preservation. Consumer's demand of meat …

Freezing is an effective means to extend the shelf-life of meat products. However, freezing
and thawing processes lead to physical (eg, ice crystals formation and freezer burn) and …

Freezing is one of the most effective and widely used preservation methods in the food
industry. Freezing process means that the temperature of foods is reduced until the microbial …

For years, various thawing technologies based on pressure, ultrasound, electromagnetic
energy, and electric field energy have been actively investigated to minimize the amount of …

This study investigated the influence of freezing after supercooling, which we also referred to
as supercooled freezing, on the quality of pork tenderloin meat. Experiments for slow and …

Freezing has a long history as an effective food preservation method, but traditional freezing
technologies have quality limitations, such as the potential for water loss and/or shrinkage …

Freezing is one of the most widespread used preservation methods for meats including fish
meat. Traditional freezing methods such as air blast freezing and cryogenic freezing could …

Fresh meat is a highly perishable product due to its biological composition. Many
interrelated factors influence the shelf life and freshness of meat such as holding …

This study investigated the effect of various freezing and thawing techniques on the quality
of beef. Meat samples were frozen using natural convection freezing (NF), individual quick …

Superchilling is an attractive technique for preservation of muscle foods which freezes part
of the water and insulate the food products from temperature fluctuations thereby enhancing …