Objective:The objective of this study was to determine palatability differences in beef strip loin steaks among various U.S. Department of Agriculture approved thawing methods and those commonly utilized by consumers. Continue reading “The Effects of Thawing Method on Consumer Palatability Ratings of Beef Strip Loin Steaks”
Tag: thawing
A Novel Approach of Using Electrostatic Field to Reduce Thawing Time and Improve Frozen Beef Quality
Objective: The objective of this study was to evaluate the impact of applying an electrostatic field (EF) on thawing characteristics, such as thawing speed and purge loss, as well as its impact on quality attributes during subsequent aging and retail display of beef. Continue reading “A Novel Approach of Using Electrostatic Field to Reduce Thawing Time and Improve Frozen Beef Quality”
