Effect of Static Magnetic Field Assisted Thawing on Physicochemical Quality and Microstructure of Frozen Beef Tenderloin

Abstract

Although freezing is the most common and widespread way to preserve food for a long time, the accumulation of microstructural damage caused by ice crystal formation during freezing and recrystallization phenomena during thawing tends to degrade the quality of the product. Thus, the side effects of the above processes should be avoided as much as possible. To evaluate the effect of different magnetic field strength assisted thawing (MAT) on beef quality, the indicators associated with quality of MAT-treated (10–50 Gs) samples and samples thawed without an external magnetic field were compared. Results indicated that the thawing time was reduced by 21.5–40% after applying MAT. Meat quality results demonstrated that at appropriate magnetic field strengths thawing loss, TBARS values, cooking loss, and shear force were significantly decreased. Moreover, by protecting the microstructure of the muscle, MAT significantly increased the a∗ value and protein content. MAT treatment significantly improved the thawing efficiency and quality of frozen beef, indicating its promising application in frozen meat thawing.

Static magnetic field assisted thawing improves cryopreservation of mouse whole ovaries

“…The experimental setup of the SMF generator consists of a pair of Helmholtz coils and an ADC regulated power supply, which can generate the stable magnetic field required during the experiment (Figures S4 and S5). The specific parameters of the coils and their use are described in reference 69 . Based on the parameters of the coils, the magnetic field distribution in the two cross sections where the samples were located inside the coils was simulated using COMSOL software (v. 6.1, COMSOLAB, Stockholm, Sweden).…”

“…The specific parameters of the coils and their use are described in reference. 69 Based on the parameters of the coils, the magnetic field distribution in the two cross sections where the samples were located inside the coils was simulated using COMSOL software (v. 6.1, COMSOLAB, Stockholm, Sweden). To provide more information on how the simulations were performed, we utilized the AC/DC module to conduct a three‐dimensional simulation.…”

Mathematical modeling of apparent specific heat capacity of channel catfish with different microwave heating time

“…Microwave has many applications in food processing, such as drying Chinese yam (Li et al, 2022) and drying kinetics behavior of turkey breast meat (Elmas et al, 2020). However, the quality losses caused by uneven thermal distribution were a serious problem for the development of the microwave process (Jiang et al, 2022). Many researchers have attempted to solve this problem by building mathematical models of temperature distribution (Apicella & Romano, 2019).…”