Effect of Low Voltage Electrostatic Field Combined with High Humidity Thawing on Water Holding Capacity of Frozen Lamb Meat
YANG Chuan, WU Guangyu, LI Yingbiao, ZHANG Chunhui, LI Xia, LIU Chengjiang
(1. School of Food Science and Technology, Shihezi University, Shihezi 832003, China; 2. Institute of Agro-products Processing Science and Technology, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, China; 3. Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China)
YANG Chuan, WU Guangyu, LI Yingbiao, ZHANG Chunhui, LI Xia, LIU Chengjiang. Effect of Low Voltage Electrostatic Field Combined with High Humidity Thawing on Water Holding Capacity of Frozen Lamb Meat[J]. FOOD SCIENCE, 2023, 44(11): 86-94.