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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