Study on the thawing characteristics of beef in ultrasound combined with plasma-activated water

Study on the thawing characteristics of beef in ultrasound combined with plasma-activated water

The effects of deionized water thawing (DT), plasma-activated water thawing (PT), ultrasound (150 W, 40 kHz) combined with deionized water thawing (UDT), and ultrasound combined with plasma-activated water thawing (UPT) on the thawing characteristics and the physicochemical properties of the beef we...

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Bibliographic Details
Main Authors: Huixin Wang, Changjiang Ding, Jingli Lu, Yuting Bao, Bingyang Han, Jie Zhang, Shanshan Duan, Zhiqing Song, Hao Chen
Format: Article
Language:English
Published: Elsevier 2024-03-01
Series:Food Chemistry: X
Subjects:
Plasma-activated water
Thawing rate
Sterilization
Water holding capacity
Lipid oxidation
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523005473

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http://www.sciencedirect.com/science/article/pii/S2590157523005473

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