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 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 …

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 …

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 …

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 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 …

This study evaluated the effects of freezing method and storage time on the quality changes
of pork longissimus thoracis (LT). The results showed that, compared to air blast freezing …

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 …

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 explored the effects of water or brine (2% NaCl, w/v) immersion thawing
combined with ultrasound treatment (40 kHz, 150 W) on the quality characteristics of pork …