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- Liu, Haijie, et al. Show all 4 Authors
- Food chemistry 2019 v.291 pp. 16-21
- air; cannabinoids; cysteine; glycogen; lactic acid; metabolism; metabolites; methionine; myosin; oxidation; pH; pork; spoilage
- ... The post-thawing quality, metabolite profile and amino acid oxidation of frozen pork tenderloin following the use of a high-voltage electrostatic field (HVEF) were investigated in this study. There were not significant differences of pH for pork thawed by air and HVEF, which were consistent with the lactic acid level and glycogen content. No changes in the tenderness of thawed pork were found. The ...