Rapid thawing has its significance to minimize the changes in quality attributes and
microbial growth of frozen foods. This study investigated the potential of pressure ohmic …

In this study, the application of ohmic heating to thaw the frozen beef cut samples was
investigated. The center temperature of different sample sizes of beef cuts (2.5 cm× 2.5 cm× …

Frozen minced meat samples having different fat contents (2%, 10%, or 18%) were thawed
using two different standard thawing methods (RT:+ 4° C refrigeration thawing, URWT:+ 4° C …

Serious quality deterioration can occur with suboptimal thawing, and thus innovative
thawing technologies may have an important role in improving the final quality of frozen …

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

The physicochemical quality of thawed beef inside cap off treated with fluctuated low
temperature combined with high-humidity thawing (2° C→ 6° C→ 2° C, RH 97±3%, FT) was …

Frozen minced beef meat samples having different fat contents of 2, 10, and 18% were
thawed until their center temperature reached− 1° C in the ohmic thawing system. Ohmic …

The changes in the histology and the texture of beef cuts during ohmic thawing were
compared with those during conventional thawing method. The beef cut samples were …

This study was conducted to investigate the effect of various high pressure freezing and
thawing treatments on the physical properties of pork. To compare the effects of the freezing …

High hydrostatic pressure (HHP) during thawing of frozen beef was investigated by
measuring temperature changes in frozen beef and the pressurization fluid. Frozen ground …