Effect of Electrostatic Field Assisted Thawing on the Quality of Previously Frozen Beef Striploins

Effect of Electrostatic Field Assisted Thawing on the Quality of Previously Frozen Beef Striploins

The objective of this study was to evaluate the impact of applying electrostatic field (EF)–assisted thawing on the quality attributes of previously frozen beef striploin. Beef striploins from both sides of 12 USDA Choice carcasses were halved, frozen at −40°C, and thawed under 4 EF voltage treatmen...

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Bibliographic Details
Main Authors: Bret Flanders, Grace Corrette, Haley Jeneske, Larissa Koulicoff, Linnea Rimmer, Michael Chao, Morgan Zumbaugh, Sara Hene, Scott Eilert, Travis O'Quinn
Format: Article
Language:English
Published: Iowa State University Digital Press 2024-03-01
Series:Meat and Muscle Biology
Subjects:
electrostatic field
frozen
thawing
discoloration
tenderness
beef
Online Access:https://www.iastatedigitalpress.com/mmb/article/id/17199/

Internet

https://www.iastatedigitalpress.com/mmb/article/id/17199/

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