A comparison of conventional and radio frequency defrosting of lean beef meats: Effects on water binding characteristics.
Research
RF Safe Research Library
Jan 1, 2009
This study compared slow conventional air defrosting with fast radio frequency (RF) defrosting/tempering in lean beef (whole, minced, and comminuted) using drip loss, NMR relaxometry, and dielectric spectroscopy. RF thawing was associated with lower drip loss and lower micronutrient loss in drip than air thawing,…