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Supercooling Beef Steak Quality Study by Thuy Le is a document available to read on EtoBox.

This document summarizes a research study that investigated using a combination of pulsed electric field (PEF) and oscillating magnetic field (OMF) to maintain beef steak in a supercooled state below its freezing point for up to 14 days. The researchers evaluated quality factors like color, lipid oxidation, drip loss, and texture of supercooled beef samples compared to refrigerated, slow frozen, rapid frozen, and fresh samples over 14 days of storage. The study found that supercooled beef samples showed no

Author

Thuy Le

Language

EN