Influence of ultrasound-assisted immersion freezing on the freezing rate and quality of porcine longissimus muscles

• Published in: Meat science Vol. 136; pp. 1 - 8
• Main Authors: Zhang, Mingcheng, Haili, Niu, Chen, Qian, Xia, Xiufang, Kong, Baohua
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.02.2018
• Subjects: Animals; Color; Cooking; Food Preservation - methods; Freezing; Freezing rate; Paraspinal Muscles - chemistry; Porcine longissimus muscle; Quality; Red Meat - analysis; Red Meat - standards; Swine; Time Factors; Ultrasonic Waves; Ultrasound-assisted immersion freezing; Water - chemistry; Freezing rate; Porcine longissimus muscle; Quality; Ultrasound-assisted immersion freezing

The objective of this study was to evaluate the effect of ultrasound-assisted immersion freezing (UIF) on the freezing rate and quality of porcine longissimus muscles under different ultrasound powers. UIF with a certain level of ultrasound power significantly (P>0.05) accelerated the freezing ra...