Effects of low voltage electrostatic field on the microstructural damage and protein structural changes in prepared beef steak during the freezing process

Publication date: Available online 24 April 2021Source: Meat ScienceAuthor(s): Yong Xie, Bo Chen, Jie Guo, Wen Nie, Hui Zhou, Peijun Li, Kai Zhou, Baocai Xu

Source: Meat Science - April 26, 2021 Category: Food Science Source Type: research