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This study investigates the effects of high-voltage electrostatic field (HVEF) treatment on the thawing rate and post-thawing quality of frozen rabbit meat. Results indicate that thawing at -20 kV significantly improves thawing efficiency and meat quality, with reduced microbial counts and protein denaturation compared to traditional air thawing. The findings suggest that HVEF treatment could enhance the meat industry
- Author
- phuong.huyen.a4
- Language
- EN