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The changes in the histology and the texture of beef cuts during ohmic thawing were compared with those during conventional thawing method. The beef cut samples were thawed from −18 to 10°C by applying different voltage gradients (10, 20 and 30V/cm) during ohmic treatment whereas conventional thawing was applied at constant temperature (25°C, 95% RH) in the controlled incubator. There were significant...