[en] Beef is one of the main meat products in China and an important component of the human daily diet It is deeply loved by consumers due to its rich nutrients, high protein, and low fat characteristics Controlled freezing point storage ( storing the meat from the
freezing point of meat to 0 has been proposed as a promising method to maintain the quality of fresh meat 1 However, the narrow temperature range of CFPS makes it not suitable for large scale applications in the industry Therefore, many auxiliary technologies were proposed to improve the effectiveness of CFPS Lots of research has proven that the electrostatic field ( could efficiently assist in freezing, thawing, and refrigerating to maintain the preservation quality of meat 2 However, whether the EF could be introduced to CFPS and affect the freshness of beef has not been studied well Therefore, exploring the effect of EF CFPS on beef has become the subject of our interest
Disciplines :
Food science
Author, co-author :
Xu, Yuqian ; Université de Liège - ULiège > TERRA Research Centre
Schroyen, Martine ; Université de Liège - ULiège > TERRA Research Centre > Animal Sciences （AS） 动物科学研究中心
Zhang, Dequan; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
Hou, Chengli; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
Language :
English
Title :
The effect of electrostatic field assisted controlled freezing point storage on the freshness of beef
Publication date :
20 August 2023
Event name :
69th International Congress of Meat Science and Technology,
