Effects of ultrasound-assisted freezing and high-voltage electric field thawing on quality of precooked duck meat (opens in new tab)

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 fr...