Effect of static magnetic field-assisted repeated freezing and thawing on quality characteristics, microstructure, and myofibrillar protein properties of lamb meat

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DOI:10.1016/j.ifset.2025.104112
作者：Jinxiao Liu ,?Wang Heming ,?Pengfei Du ,?Weiting Wang ,?Yaobo Liu ,?Guoyuan Xiong ,?Kun Yu ,?Yanli Ma
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：This study aimed to evaluate the effectiveness of static magnetic field-assisted freezing and thawing (SMF-FT) in enhancing lamb meat quality, minimizing microstructural damage, and preservi

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