Investigating the effect of freezing method, voltage gradient, and probe type on quality characteristics of Turkey meat during the ohmic thawing process
This research addresses the gap in efficient thawing methods by investigating the effects of ohmic thawing variables and freezing methods on the thawing speed and quality attributes of ground turkey breast, aiming to identify the optimal ohmic thawing method and compare it with traditional air and w...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
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| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844025002087 |
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