This research aimed to reduce the loss of juiciness and textural properties of prepared beef
steak during freezing by applying low voltage electric field (LVEF). Results showed that …

In this study, a synergistic strategy utilizing low-voltage electrostatic field (LVEF) and
antifreeze agents (4% sucrose+ 4% sorbitol) was proposed to reduce quality deterioration of …

The objective of this research was to evaluate the influence of static electric field (SEF) on
the freezing of pork meat (pork tenderloin muscle) with respect to the size of ice crystal …

The objective of this study was to investigate the effects of electrostatic field treatment on the
quality attributes of frozen lamb meat. The static external electric field was applied at the …

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 …

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 …

We investigated the thawing characteristics of frozen pork tenderloin meat by high-voltage
electrostatic field (HVEF) considered to be the corona discharge treatment in the research …

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 …

This study investigated the effect of low voltage electrostatic field (LVEF) on the
microstructure damage and protein structure changes of prepared beef steak during …

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 …