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Effects of alternating electric field during freezing and thawing on beef quality.
Wu, Guangyu; Yang, Chuan; Bruce, Heather L; Roy, Bimol C; Li, Xia; Zhang, Chunhui.
Affiliation
  • Wu G; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China; Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G
  • Yang C; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
  • Bruce HL; Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
  • Roy BC; Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
  • Li X; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China. Electronic address: lixia05@caas.cn.
  • Zhang C; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China. Electronic address: dr_zch@163.com.
Food Chem ; 419: 135987, 2023 Sep 01.
Article in En | MEDLINE | ID: mdl-37027972
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Muscle, Skeletal / Red Meat Limits: Animals Language: En Journal: Food Chem Year: 2023 Document type: Article
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Muscle, Skeletal / Red Meat Limits: Animals Language: En Journal: Food Chem Year: 2023 Document type: Article