Effects of alternating electric field during freezing and thawing on beef quality

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DOI:10.1016/j.foodchem.2023.135987
作者：Guangyu Wu , Chuan Yang , Heather L. Bruce , Bimol C. Roy , Xia Li , Chunhui Zhang
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Alternating electric field (AEF) technology was used during freezing-thawing-aging (FA) of beef aged for 0, 1, 3, 5 and 7 days. Color, lipid oxidation, purge loss, cooking loss, tenderness,

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