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 …

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 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 physicochemical quality of thawed beef inside cap off treated with fluctuated low
temperature combined with high-humidity thawing (2° C→ 6° C→ 2° C, RH 97±3%, FT) was …

Frozen minced meat samples having different fat contents (2%, 10%, or 18%) were thawed
using two different standard thawing methods (RT:+ 4° C refrigeration thawing, URWT:+ 4° C …

This study was carried out to investigate the effects of various temperatures of electro-
magnetic resonance and air blast freezing methods on the physicochemical quality of meat …

Freezing is an effective means to extend the shelf-life of meat products. However, freezing
and thawing processes lead to physical (eg, ice crystals formation and freezer burn) and …

For years, various thawing technologies based on pressure, ultrasound, electromagnetic
energy, and electric field energy have been actively investigated to minimize the amount of …

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 …