Correction
Erratum: Effect of Electromagnetic Field Assisted Thawing on the Quality of Previously Frozen Beef Striploins
Authors
- Grace E. Corrette
(Kansas State University)
- Haley J. Jeneske
(Kansas State University)
- Linnea A. Rimmer
(Kansas State University)
- Larissa A. Koulicoff
(Kansas State University)
- Sara Hene
(Kansas State University)
- Morgan D. Zumbaugh
(Kansas State University)
- Travis G. O'Quinn
(Kansas State University)
- Scott Eilert
(Cargill Innovations Center)
- Bret Flanders
(Kansas State University)
- Michael Chao
(Kansas State University)
Abstract
This erratum corrects the title and the description of the thawing systems used in the experiment for “Effect of Electromagnetic Field Assisted Thawing on the Quality of Previously Frozen Beef Striploins.”
How to Cite:
Corrette, G. E., Jeneske, H. J., Rimmer, L. A., Koulicoff, L. A., Hene, S., Zumbaugh, M. D., O'Quinn, T. G., Eilert, S., Flanders, B. & Chao, M.,
(2025) “Erratum: Effect of Electromagnetic Field Assisted Thawing on the Quality of Previously Frozen Beef Striploins”,
Meat and Muscle Biology 9(1): 20072,
1.
doi: https://doi.org/10.22175/mmb.20072
Rights:
© 2025 Corrette, et al. This is an open access article distributed under the CC BY license.
Publisher Notes
This erratum corrects:
Corrette, G. E., H. J. Jeneske, L. A. Rimmer, L. Koulicoff, S. Hene, M. D. Zumbaugh, T. G. O’Quinn, S. Eilert, B. Flanders, and M. D. Chao. 2024. Effect of Electromagnetic Field Assisted Thawing on the Quality of Previously Frozen Beef Striploins. Meat and Muscle Biology 8:17199. https://doi.org/10.22175/mmb.17199
It has come to the authors’ attention that voltage from alternating current source cannot generate a true electrostatic field due to the voltage alternates polarity at a specific frequency. Therefore, the more accurate description for the oscillating electric field described in the manuscript should be electromagnetic field instead of electrostatic field.
The originally published title:
Effect of Electrostatic Field Assisted Thawing on the Quality of Previously Frozen Beef Striploins
has been corrected to:
Effect of Electromagnetic Field Assisted Thawing on the Quality of Previously Frozen Beef Striploins
On page 2:
The sentence:
“One of the novel technologies aiming to improve frozen food quality is known as electrostatic field (EF)–assisted thawing,”
Should read:
“One of the novel technologies aiming to improve frozen food quality is known as electromagnetic field (EF)–assisted thawing,”
These corrections do not impact the scientific findings and conclusions of the study. The authors apologize for the errors.
