Effect of Low Voltage Electrostatic Field Combined with High Humidity Thawing on Water Holding Capacity of Frozen Lamb Meat
To investigate the effect of low voltage electrostatic field combined with high humidity thawing on the water-holding capacity of frozen lamb meat, lamb hindleg meat after 24 h of postmortem aging was frozen in a refrigerator at −18 ℃ for 24 h and then thawed. The effects of low voltage electrostati...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-06-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-11-012.pdf |