Effect of Static Magnetic Field Assisted Thawing on Physicochemical Quality and Microstructure of Frozen Beef Tenderloin

Effect of Static Magnetic Field Assisted Thawing on Physicochemical Quality and Microstructure of Frozen Beef Tenderloin

Although freezing is the most common and widespread way to preserve food for a long time, the accumulation of microstructural damage caused by ice crystal formation during freezing and recrystallization phenomena during thawing tends to degrade the quality of the product. Thus, the side effects of t...

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Bibliographic Details
Main Authors: Junbo Jiang, Liyuan Zhang, Jianbo Yao, Yue Cheng, Zhongrong Chen, Gang Zhao
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-05-01
Series:Frontiers in Nutrition
Subjects:
static magnetic field
thawing
physicochemical quality
microstructure
beef tenderloin
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2022.914373/full

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