Applying low voltage electrostatic field in the freezing process of beef steak reduced the loss of juiciness and textural properties

Publication date: Available online 5 January 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Yong Xie, Kai Zhou, Bo Chen, Yang Wang, Wen Nie, Sujuan Wu, Wu Wang, Peijun Li, Baocai Xu

Source: Innovative Food Science and Emerging Technologies - January 6, 2021 Category: Food Science Source Type: research