Effects of 27.12 MHz Radio Frequency on the Rapid and Uniform Tempering of Cylindrical Frozen Pork Loin (Longissimus thoracis et lumborum)

Quality characteristics of frozen cylindrical pork loin were evaluated following different tempering methods: 27.12 MHz curved-electrode radio frequency (RF) at 1000 and 1500 W, and forced-air convection (FC) or water immersion (WI) at 4°C and 20°C. The developed RF tempering system with the newly d...

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Detalles Bibliográficos
Autores principales: Choi, Eun Ji, Park, Hae Woong, Yang, Hui Seon, Kim, Jin Se, Chun, Ho Hyun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5599572/
https://www.ncbi.nlm.nih.gov/pubmed/28943764
http://dx.doi.org/10.5851/kosfa.2017.37.4.518

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5599572/
https://www.ncbi.nlm.nih.gov/pubmed/28943764
http://dx.doi.org/10.5851/kosfa.2017.37.4.518

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