This study was carried out to investigate the effects of various temperatures of electro-
magnetic resonance and air blast freezing methods on the physicochemical quality of meat …

The quality characteristics of pork loin frozen by cryogenic immersion were examined, such
as the drip loss, cooking loss, water holding capacity, moisture content, protein solubility …

In this study, the quality characteristics due to the influence of various thawing methods on
electro-magnetic and air blast frozen beef were examined. The loin and round of second …

The ultrastructure in the beef muscle of the electro-magnetic resonance and air blast
freezing during the frozen storage, and the changes in the quality characteristics after …

Based on the results of low field nuclear magnetic resonance (LF‐NMR) in our current study
(the frozen state of− 6,− 9 and− 12° C were nearly the same with extremely low free water …

The effects of thawing frozen meats using physical field-based methods and traditional
thawing methods on frozen meat were examined is a critical analysis of relevant literature …

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 …

The effect of thermal treatment using infrared and microwave fields on freezing of pork loin
was investigated. Several infrared and microwave treatment protocols were designed and …

The objective of this study was to investigate the effect of microwave-assisted freezing (MAF)
on some quality attributes of lamb meat. The lamb meat was frozen under microwave …

The effect of infrared pre-dehydration combined with magnetic field freezing on beef freezing
efficiency and thawed product quality was investigated. The freezing time was reduced …