A combination of a pulsed electric field (PEF) and oscillating magnetic field (OMF) was used
to maintain a supercooled state in beef steak (London Broil) with an internal temperature of …

Supercooling is of particular interest in the food industry since it has a great potential to
improve shelf-life without freezing damage during storage. Food is a complex matrix of multi …

The effect of supercooling on different beef cuts was evaluated compared with traditional
storage methods. Beef striploins and topsides were stored under freezing, refrigeration, or …

In this study, a pulsed electric field (PEF) and an oscillating magnetic field (OMF) were used
to achieve an extension of a supercooled state within chicken breasts. The specifications of …

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 …

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

This study aimed to evaluate the effects of three freezing methods (refrigerator, immersion,
and plate freezing) on the qualities of conditioned beef steaks during storage. Results …

The present study was focused on the investigation of physiochemical changes in tuna
subjected to a novel supercooling preservation, which was assisted using a combination of …

This study investigated the effects of artificial supercooling followed by still air freezing (SSF)
on the qualities of pork loin. The qualities of pork frozen by SSF were compared with the …

Supercooling storage refers to lowering the product temperature below its freezing point
without phase transition and has the potential to extend shelf life. Nevertheless, supercooled …