Effect of static magnetic field assisted thawing on physicochemical quality and microstructure of frozen beef tenderloin

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SUMMARY

    Fojt et_al reported a significant decrease in the number and denitrification activity of P. denitrificans exposed to magnetic_fields of strength 0-100 Gs. Magnetic_fields have been widely used in the freezing process and promoted to practical applications, such as Cell Alive System (CAS) refrigerators that are now sold. To prove that beef samples on the tray are subjected to uniform magnetic_field strength, the magnetic_field strength at the center point E and the four vertices at the edge of the tray (points A, B, C, and D) were measured. As a result of the simulation . . .

     

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