Effects of High-Voltage Electric Field Process Parameters on the Water-Holding Capacity of Frozen Beef during Thawing Process

Figure 4

Response surface analysis of electrode distance and needle distance at 15.2 kV, 20 kV, and 24.8 kV for drip loss of beef. (a) 15.2 kV; (b) 20 kV; (c) 24.8 kV.

(a)

(b)

(c)