Formation of thaw loss cannot generally be avoided when meat is frozen and then thawed.
Explanations have mainly focused on the damage to muscle fibers resulting from ice …

Background Radio frequency (RF), a dielectric heating technique with some advantages
such as rapid, uniform, and volumetric heating and high energy efficiency, can act as an …

This study investigated the impact of ultrasound-assisted immersion freezing (UIF), air
freezing (AF), and immersion freezing (IF) on the ice crystal size, protein thermal stability …

The effects of thawing methods (refrigeration thawing (RT, 4° C), water immersion thawing
(WT, 18° C), vacuum thawing (VT, 25° C), ultrasonic thawing (UT, 20° C) and microwave …

This study investigated the effects of thawing methods on the thermal stability and structure
of myofibrillar protein (MP) from porcine longissimus dorsi. DSC was used to evaluate the …

This study evaluated the effect of ultrasound-assisted immersion freezing (UIF) on the
freezing speed and quality of common carp (Cyprinus carpio) at different ultrasonic power …

The objective of this study was to evaluate the effect of ultrasound-assisted immersion
freezing (UIF) on the freezing rate and quality of porcine longissimus muscles under different …

Freezing is one of the most efficient preservation approaches applied to food products and
thawing is the reverse process of freezing. However, traditional freezing/thawing methods …

Abstract Effect of new thawing methods (ultrasound thawing (UT), vacuum thawing,(VT),
microwave thawing (MT)) on gelling properties of myofibrillar protein (MP) from porcine …

Freezing has a long history as an effective food preservation method, but traditional freezing
technologies have quality limitations, such as the potential for water loss and/or shrinkage …