Freezing can prolong the shelf life of muscle foods and is widely used in their preservation.
However, inevitable quality deterioration can occur during freezing, frozen storage, and …

The use of high voltage electric field (HVEF) has developed recently with different modes,
either static voltage or pulsed voltage. The HVEF is known as an emerging non-thermal …

The effects of low voltage electrostatic field thawing (LVEFT) on the changes in
physicochemical properties of myofibrillar proteins and the quality of thawed beef were …

We determined the effect of pulsed electric field (PEF)-assisted thawing on the texture and
muscle tissue of Pekin duck meat. The results indicated that 1–4 kV/cm of PEF shortened the …

For years, various thawing technologies based on pressure, ultrasound, electromagnetic
energy, and electric field energy have been actively investigated to minimize the amount of …

Freezing is one of the most effective and widely used preservation methods in the food
industry. Freezing process means that the temperature of foods is reduced until the microbial …

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 …

Serious quality deterioration can occur with suboptimal thawing, and thus innovative
thawing technologies may have an important role in improving the final quality of frozen …

Microwaves are electromagnetic waves of specific frequencies (300 MHz–3000 GHz),
whereas ultrasonic is mechanical waves of specific frequencies. Microwave and ultrasonic …

Freezing and thawing have unexpected impacts on quality of Atlantic salmon, and efforts are
needed to reduce side-effects of these processes. In order to evaluate the effects of pulsed …