ArticleFood chemistry: X2024
Study on the thawing characteristics of beef in ultrasound combined with plasma-activated water.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
9 citing papers in PubMed, 14 citations in OpenAlex.
- Research on the influence of external water vapor generation module on vacuum sublimation-rehydration thawing batch chicken breasts.Food chemistry: X · 2026Article
- Microbial Survival, Sublethal Injury, and Recovery in Frozen Food Systems: Implications for Safety, Quality Deterioration, and Cold-Chain Control.Comprehensive reviews in food science and food safety · 2026Review
- Advancements in Intelligent Thawing Systems for Protein-Based Foods: An Industry 5.0 Perspective.Comprehensive reviews in food science and food safety · 2026Review
- Synthesis, characterization, shelf life and optimization of process parameter of plasma-activated hydrogel production for Staphylococcus aureus Inhibition.Scientific reports · 2026Article
- Direct contact ultrasound tempering of frozen pork: Effects on physicochemical properties, myofibrillar protein and microstructure.Ultrasonics sonochemistry · 2026Article
- Study on the physicochemical properties and gelation characteristics of pea protein isolate modified by ultrasonic-assisted succinylation.Food chemistry: X · 2025Article
- Ultrasound synergized saline thawing reduces quality deterioration of Tibetan pork during thawing.Ultrasonics sonochemistry · 2025Article
- Effect of soaking in plasma-activated liquids (PALs) on heavy metals and other physicochemical properties of contaminated rice.Food chemistry: X · 2024Article
- The Effects of Four Different Thawing Methods on Quality Indicators ofFoods (Basel, Switzerland) · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
9 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The effects of deionized water thawing (DT), plasma-activated water thawing (PT), ultrasound (150 W, 40 kHz) combined with deionized water thawing (UDT), and ultrasound combined with plasma-activated water thawing (UPT) on the thawing characteristics and the physicochemical properties of the beef were investigated. The results showed that the UPT group had a faster thawing rate (38 % higher compared to the PT group) and good bactericidal ability (75 % higher compared to the UDT group), and had no adverse effect on the color and pH value of the beef. Plasma-activated water (PAW) can maintain the stability of the beef fiber, improve the water holding capacity (WHC), inhibit lipid oxidation, and reduce the loss of soluble substances such as protein. Therefore, UPT thawing is a promising meat thawing technology, which provides practical guidance and methods for the wide application of UPT in the field of meat thawing.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.