This study explored the effects of water or brine (2% NaCl, w/v) immersion thawing
combined with ultrasound treatment (40 kHz, 150 W) on the quality characteristics of pork …

The effect of ultrasound treatment on water‐holding capacity (WHC) of beef during freezing‐
thawing process was investigated. The results showed that the WHC of beef without …

The influences of ultrasound‐assisted immersion freezing (UIF) at different power density
levels (15, 30, 45 WL− 1) on the quality characteristics of porcine M. longissimus lumborum …

In this study, the physicochemical and sensory quality characteristics due to the influence of
various thawing methods on electro-magnetic and air blast frozen pork were examined. The …

This study investigated the effects of artificial supercooling followed by still air freezing (SSF)
on the qualities of pork loin. The qualities of pork frozen by SSF were compared with the …

This study was performed to determine the rapid thawing method for reducing the thawing
time of frozen pork loins and to examine the effects of supercooling on the microbiological …

The quality characteristics of pork loin frozen by cryogenic immersion were examined, such
as the drip loss, cooking loss, water holding capacity, moisture content, protein solubility …

This study investigated the effects of ultrasonication on thawing rate, physicochemical
properties, water migration, distribution and microstructure of pork at different frequency …

The aim of this study was to investigate the effect of ultrasound thawing on the eating quality
and off-flavor of frozen duck meat and discuss its possible mechanisms. The thawing rate …

The consumption of rabbit meat is scarce in Mexico, despite its good taste and high protein
content. Acid marination may be an option to introduce this meat into new markets and add …