Physicochemical and structural properties of beef meat thawed using various methods
Four meat thawing techniques that are most commonly used in daily life were used: refrigerator thawing, microwave thawing, ambient temperature thawing, and water thawing, to evaluate the physico-chemical and histological alterations in thawed beef. After thawing, the structural, chemical, and physi...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universidad del Zulia
2023-05-01
|
| Series: | Revista Científica |
| Subjects: | |
| Online Access: | https://www.produccioncientificaluz.org/index.php/cientifica/article/view/40140 |