Electrostatic field-assisted low-temperature preservation is considered a novel technology,
which provides an effective means of extending the shelf-life of meat. This study aimed to …

In this study, the effect of different intensity electrostatic fields on the water holding capacity
(WHC) of fresh meat during the early postmortem period in controlled freezing point storage …

This study investigated the effects of a high-voltage electrostatic field (HVEF) on the freezing
behavior and quality maintenance of pork tenderloin. Based on the freezing behavior of …

Controlled freezing point storage assisted by the electrostatic field has been proven to
maintain the quality of fresh meat effectively. In this study, we evaluated the freshness …

In recent years, high voltage electrostatic field (HVEF) technology has been demonstrated to
be a viable alternative to high-temperature treatments in processing for inhibiting microbial …

The thawing rate and post-thawing quality of frozen rabbit meat after the use of high-voltage
electrostatic fields (HVEFs) were investigated in this study. The thawing efficiency could be …

To enhance the freezing rate and thawed product quality of pork tenderloin, an experimental
study was conducted using the high voltage electric field and static magnetic field separately …

The thawing characteristics, initial thawing mechanism and post-thawing quality of lightly
salted, frozen pork tenderloin following the use of high-voltage electrostatic fields (HVEFs) …

The thawing characteristics and post-thawing quality of frozen pork treated with high voltage
electrostatic fields (HVEF) were compared with those of an air-thawed control. A multiple …

This study investigated the impact of low-voltage electrostatic field-assisted freezing on the
water-holding capacity of beef steaks. The enhances mechanism of water-holding capacity …