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 …

The thawing characteristics and post-thawing quality of frozen pork treated with high voltage
electrostatic fields (HVEF) were compared with those of an air-thawed control. A multiple …

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 …

A novel high voltage electric field assisted freezing (HVEFF) system improved by ultrahigh
permittivity ceramic electrodes was developed, and its effects on the quality attributes of …

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 objective of this study was to investigate the effects of electrostatic field treatment on the
quality attributes of frozen lamb meat. The static external electric field was applied at the …

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 …

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 …

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 …

In recent years, high voltage electrostatic field (HVEF) technology has been demonstrated to
be a viable alternative to high-temperature treatments in processing for inhibiting microbial …