This study investigated the effect of static magnetic field-assisted thawing (SMAT) at varying
intensities (0, 1, 2, and 3 mT) on the quality, water status, and myofibrillar protein (MP) …

Although freezing is the most common and widespread way to preserve food for a long time,
the accumulation of microstructural damage caused by ice crystal formation during freezing …

The purpose of the study was to evaluate the changes in quality properties and
microstructure of pork meat as well as structural variation in myofibrillar proteins (MPs) after …

Supercooling can preserve beef without freezing damage, whereas maintaining the
supercooled state is difficult. An innovative method of static magnetic field extended …

To better investigate the effect of magnetic field assisted immersion freezing on WHC (water
holding quality) of pork and compare it with the effect of air freezing and immersion freezing …

The present study investigated the synergistic effects of low voltage electrostatic field
combined with high humidity thawing (LHT) on the quality of pork steaks. Results indicated …

The weak magnetic field has recently attracted much attention for improving the quality of
frozen food due to its mild effectiveness and near-complete transmission through the food …

The impact of low-frequency alternating magnetic field thawing (LF-MFT) on the
physicochemical and gelling properties of porcine myofibrillar proteins (MP) was studied …

The effects of low voltage electrostatic field thawing (LVEFT) on the changes in
physicochemical properties of myofibrillar proteins and the quality of thawed beef were …

Magnetic field-assisted supercooling preservation is a novel technology as an effective tool
to extend the supercooled state and import the quality of food. In this study, the effects of …