The effect of infrared and microwave alternate thawing (IR+ MWT) on frozen pork were
compared to fresh, air thawing (AT), infrared thawing (IRT), microwave thawing (MWT). The …

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 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 …

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 …

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 …

Reduction in the total thawing time for pork loin subjected to two-stage air thawing was
investigated. The pork loins were frozen at− 60 and− 18° C and stored for up to 6 months at …

Physicochemical changes and protein denaturation were evaluated for pork longissimus
dorsi muscle subjected to different thawing methods. Fresh pork longissimus dorsi muscle …

A study was conducted to find a rapid thawing method which prevents excessive drip loss
and local overheating. Effects of thawing methods (conventional thawing vs. 2,450 and 915 …

In this study, the physicochemical and sensory quality characteristics due to the influence of
various thawing methods on electro-magnetic and air blast frozen pork were examined. The …

To explore the effects of different tempering methods and end‐tempering temperature on
pork quality, 1 kg frozen lean pork samples in cuboid shapes were treated under radio …