In order to investigate the application of pressure shift freezing (PSF) on different meat
products, fresh shrimp and porcine liver were frozen by PSF at 100 MPa (− 8.4° C), 150 MPa …

The amount of ice nuclei formed during the pressure release is important for the final
formation and development of ice crystals in pressure shift freezing (PSF) frozen products. In …

Cylindrical specimens of fresh pork muscle packed in plastic bags were frozen by air blaster
freezing (ABF), liquid immersion freezing (LIF), and pressure‐shift freezing (PSF)(100 to 200 …

Atlantic salmon were frozen either by pressure shift freezing (PSF) at 100 MPa (− 8.4 C), 150
MPa (− 14C) and 200 MPa (− 20C) or by conventional air freezing (CAF) at− 30C and …

The objective of this study was to use a new self-cooling laboratory system for carrying out
the pressure shift freezing (PSF) and evaluate the influence of PSF at 150 MPa on the …

Cylindrical specimens (50 mm diameter and 160 mm length) of fresh pork muscle (boneless
rib portions) packed in plastic bags were frozen by pressure shift freezing (PSF) at 100, 150 …

Freezing is one of the most widespread used preservation methods for meats including fish
meat. Traditional freezing methods such as air blast freezing and cryogenic freezing could …

This study investigated the influence of freezing after supercooling, which we also referred to
as supercooled freezing, on the quality of pork tenderloin meat. Experiments for slow and …

This study investigated the effect of various pressure-shift freezing (PSF) conditions (0.1–
200 MPa) on the quality characteristics of pork. Pork was pressurized and cooled down to …

This study was carried out to investigate the effect of various high pressure freezing
treatments on the physical properties of pork To compare the effect of freezing on meat …