To enhance the freezing rate and thawed product quality of pork tenderloin, an experimental
study was conducted using the high voltage electric field and static magnetic field separately …

We investigated the thawing characteristics of frozen pork tenderloin meat by high-voltage
electrostatic field (HVEF) considered to be the corona discharge treatment in the research …

This study investigated the effects of a high-voltage electrostatic field (HVEF) on the freezing
behavior and quality maintenance of pork tenderloin. Based on the freezing behavior of …

This research aimed to reduce the loss of juiciness and textural properties of prepared beef
steak during freezing by applying low voltage electric field (LVEF). Results showed that …

The objective of this research was to evaluate the influence of static electric field (SEF) on
the freezing of pork meat (pork tenderloin muscle) with respect to the size of ice crystal …

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 …

The thawing rate and post-thawing quality of frozen rabbit meat after the use of high-voltage
electrostatic fields (HVEFs) were investigated in this study. The thawing efficiency could be …

Freezing is a good method of preserving the sensory and nutritional quality of fresh fruits
and vegetables. However, big ice crystals always form in a common freezing process which …

Electrostatic field-assisted low-temperature preservation is considered a novel technology,
which provides an effective means of extending the shelf-life of meat. This study aimed to …

Freezing is an important preservation technique to preserve the raw food and to extend the
shelf life for longer duration of time by reducing the product temperature to− 18° C or below …