Comparative effects of liquid nitrogen rapid freezing, micro-freezing liquid-assisted freezing, and conventional freezing on the physicochemical properties, moisture distribution, microstructure, and protein characteristics of beef steaks

Food Control 2026

View at publisher

Authors: Ling Jiang, Donghong Liu, Wenjun Wang, Ruiling Lv, Songfeng Yu, Yunli Deng, Jianwei Zhou

DOI: 10.1016/j.foodcont.2026.112179

Cited by: 3

References: 50

Fields of Study & Subjects

Meat and Animal Product Quality Food Drying and Modeling Microencapsulation and Drying Processes

References 50