ArticleUltrasonics sonochemistry2021
Ultrasound-assisted thawing of frozen white yak meat: Effects on thawing rate, meat quality, nutrients, and microstructure.
Article in Ultrasonics sonochemistry, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 39 papers.
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Who cites it
39 citing papers in PubMed.
- Comparative analysis of fatty acids, amino acids, and flavor compounds in different skeletal muscles of the Tianzhu white yak.Animal bioscience · 2026Article
- Advancements in Intelligent Thawing Systems for Protein-Based Foods: An Industry 5.0 Perspective.Comprehensive reviews in food science and food safety · 2026Review
- Non-Conventional Processing Technologies in Meat and Meat Products: Toward Clean-Label, Quality, and Sustainable Innovation.Foods (Basel, Switzerland) · 2026Review
- Preservation of Beef Quality and Myofibrillar Protein Structural and Functional Integrity by Ultrasound-Assisted Immersion Freezing.Foods (Basel, Switzerland) · 2026Article
- Application of Ultrasonication as an Emerging Non-Thermal Physical Technology in Meat Product Processing: A Review.Foods (Basel, Switzerland) · 2026Review
- Synergistic effects of microwave pretreatment and sous-vide cooking on flavor modulation and taste precursor dynamics in chicken breast.Food chemistry: X · 2026Article
- Direct contact ultrasound tempering of frozen pork: Effects on physicochemical properties, myofibrillar protein and microstructure.Ultrasonics sonochemistry · 2026Article
- Ultrasound Thawing Optimization as a Novel Strategy to Improve Quality of Slowly Frozen Chicken Breast.Foods (Basel, Switzerland) · 2025Article
- Innovative Technologies Reshaping Meat Industrialization: Challenges and Opportunities in the Intelligent Era.Foods (Basel, Switzerland) · 2025Review
- Comparative Gastrointestinal Digestion Dynamics of Air-Dried and Freeze-Dried Yak Jerky: Insights from a DynamicFoods (Basel, Switzerland) · 2025Article
- Thawing frozen foods: A comparative review of traditional and innovative methods.Comprehensive reviews in food science and food safety · 2025Review
- Dietary inulin supplementation improves meat quality and off-flavor of duck meat referring to regulated muscle fiber types and antioxidant capacity.Food chemistry: X · 2025Article
- Application of Ultrasound to Animal-Based Food to Improve Microbial Safety and Processing Efficiency.Food science of animal resources · 2025Review
- Optimization of pulsed electric fields-assisted thawing process conditions and its effect on the quality of Zhijiang duck meat.Food chemistry: X · 2024Article
- Arginine as a regulator of antioxidant and gel formation in yak Myofibrillar proteins: Efficacy and mechanistic insights.Food chemistry: X · 2024Article
- The improvement mechanism of volatile for cooked Tibetan pork assisted with ultrasound at low-temperature: Based on the differences in oxidation of lipid and protein.Ultrasonics sonochemistry · 2024Article
- Effects of different power multi-frequency ultrasound-assisted thawing on the quality characteristics and protein stability of large yellow croaker (Food chemistry: X · 2024Article
- Changes in the Objective Indices Related to Meat Quality of PorcineFoods (Basel, Switzerland) · 2024Article
- Assessing Individual Muscle Characteristics to Enhance Frozen-Thawed Meat Quality.Food science of animal resources · 2024Review
- Polymorphisms ofFoods (Basel, Switzerland) · 2024Article
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Authors and funding
7 authors.
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Abstract
The objective of this study was to assess the effects of ultrasound-assisted thawing (UAT) on the quality of longissimus dorsi muscles from white yak meat (WYM). Ultrasonic power levels of 0, 200, 400, and 600 W (frequency of 20 kHz) were used to assist thawing. The thawing rate, meat quality, nutrient substances, volatile compounds, and microstructure of the WYM were determined. The results showed that ultrasonic thawing treatment reduced thawing times by 30.95-64.28% compared to control. The meat quality results revealed that the thawing loss, cooking loss, L* and b* values, and pH values decreased significantly while the a* value and cutting force increased significantly (P < 0.05) at the lower 400 W power level compared with the control. In addition, the free amino acid (FAA), mineral, and vitamin (especially water-soluble vitamins) contents were significantly (P < 0.05) increased with the ultrasound treatment. UAT significantly (P < 0.05) increased the content of volatile compounds, an effect that was highest in the UAT-400 W group. Partial least squares discrimination analysis (PLS-DA) showed that 2,4-heptadienal was critical in distinguishing the UAT groups from the control. When the ultrasonic power was lower than 400 W, the muscle cell area was significantly (P < 0.05) increased but decreased when higher power was used. Therefore, UAT improves the thawing efficiency and quality of frozen WYM, particularly at a power level of 400 W, and these findings have potential applications in the meat industry.
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