ArticleFrontiers in nutrition2026
Effects of ultrasound-assisted freezing and high-voltage electric field thawing on quality of precooked duck meat.
Article in Frontiers in nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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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.
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1 citing paper in PubMed.
- Emerging Thawing Technologies for Frozen Muscle Foods: Mechanisms, Quality Impacts, and Industrial Prospects.Foods (Basel, Switzerland) · 2026Review
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7 authors.
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Abstract
Flavor and textural changes are major quality challenges for prepared dishes, especially for precooked meat. However, studies mainly focused on raw meat and have not comprehensively evaluated integrated freezing and thawing methods. In this study, the effects of quick freezing with ultrasonic (QFU, 4.41 cm/h) combined with high-voltage electrostatic field-assisted thawing (HVEF) on the quality of precooked duck meat were investigated, in comparison to traditional freezing, including -18 °C freezing (CON, 1.0 cm/h), -40 °C quick freezing (QF, 2.07 cm/h), liquid nitrogen freezing (LNF, 8.16 cm/h) and thawing methods, including high-capacity refrigerator (HR), cool water flowing (CWF), and room temperature thawing (RT). The results demonstrate that with a higher freezing rate, QFU reduced the centrifugal loss of meat by 17.2%, improved textural attributes, and depressed the lipid and protein oxidation. Scanning electron microscopy showed that QFU and LNF produced orderly ice-crystal structures, with 70.5% of LNF ice crystals smaller than 12 μm
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