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A Novel Approach Of Using Electrostatic Field To Reduce Thawing Time And Improve Frozen Beef Quality, Grace E. Corrette, Haley J. Jeneske, Sara R. Hene, Linnea A. Rimmer, Larissa A. Koulicoff, Morgan D. Zumbaugh, Travis G. O'Quinn, Scott J. Eilert, Bret Flanders, Michael D. Chao
A Novel Approach Of Using Electrostatic Field To Reduce Thawing Time And Improve Frozen Beef Quality, Grace E. Corrette, Haley J. Jeneske, Sara R. Hene, Linnea A. Rimmer, Larissa A. Koulicoff, Morgan D. Zumbaugh, Travis G. O'Quinn, Scott J. Eilert, Bret Flanders, Michael D. Chao
Kansas Agricultural Experiment Station Research Reports
Objective:The objective of this study was to evaluate the impact of applying an electrostatic field (EF) on thawing characteristics, such as thawing speed and purge loss, as well as its impact on quality attributes during subsequent aging and retail display of beef.
Study Description:Striploins from both sides of USDA Choice carcasses (n = 12) were collected and portioned into four equal parts (n = 48). Portions were vacuum packaged and frozen at -40°F for 14 days and randomly assigned to one of four EF thawing treatments: 0 kV (control), 2.5 kV (EF-2.5), 5 kV (EF-5), and 10 kV …