相关实验视频

Updated: Jul 17, 2026

Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat
09:30

Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat

Published on: April 26, 2013

13.0K

牛肉通过使用冷空气的射频加热来软化牛肉的最佳条件

Jinse Kim1, Dong Soo Choi1, Yong Hoon Kim1

  • 1Department of Agricultural Engineering, National Institute of Agricultural Sciences, RDA, Jeonju, Jeollabuk-do, Republic of Korea.

Journal of food science
|November 20, 2023
PubMed
概括

射频软化 (RF-T) 通过使用低冷却温度有效地在高温下软化牛肉,同时最大限度地减少微生物破坏. 这种方法在减少细菌生长的情况下实现了类似衰老的效果,使其成为一个有前途的工业应用.

关键词:
结 结 结 结 是一种微生物生长的微生物生长.包装 包装 包装

更多相关视频

Cooling or Warming the Esophagus to Reduce Esophageal Injury During Left Atrial Ablation in the Treatment of Atrial Fibrillation06:25

Cooling or Warming the Esophagus to Reduce Esophageal Injury During Left Atrial Ablation in the Treatment of Atrial Fibrillation

Published on: March 15, 2020

9.7K
Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays07:46

Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays

Published on: July 12, 2024

558

相关概念视频

Physical Methods for Controlling Microbial Growth: Temperature01:23

Physical Methods for Controlling Microbial Growth: Temperature

Heat is a widely used method to control microbial growth by targeting and denaturing cellular proteins, thereby killing or inactivating microbes. This method's effectiveness is quantified using parameters such as the thermal death point (TDP), thermal death time (TDT), and decimal reduction time (D value). TDP represents the lowest temperature at which all microorganisms in a liquid suspension are eliminated within 10 minutes, whereas TDT is the time necessary to achieve sterilization at a...
Pasteurization and Food Preservation01:28

Pasteurization and Food Preservation

Pasteurization is a widely employed thermal processing technique designed to enhance the safety and shelf life of perishable food and beverages. By subjecting products to specific high temperatures for controlled durations, this method effectively inactivates pathogenic microorganisms and spoilage enzymes without significantly compromising sensory qualities. The technique has been pivotal in food safety management, especially for consumables susceptible to microbial contamination such as milk,...