Ultrasound-assisted improvement of thawing quality of Tibetan pork by inhibiting oxidation

•Ultrasound thawing (UT) significantly reduces thawing time with optimal tenderness.•UT reduces MP oxidation and denaturation, and MP has the most stable structure.•UT reduces amino acid metabolite production.•UT reduces bitterness in the thawed meat and enhances the freshness of Tibetan pork. The c...

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Bibliographic Details

Published in:	Ultrasonics sonochemistry Vol. 110; p. 107029
Main Authors:	Liu, Junmei, Li, Xiefei, Geng, Fang, Li, Xin, Huang, Yujie, Wu, Yingmei, Luo, Zhang, Huang, Qun, Shang, Peng, Liu, Zhendong
Format:	Journal Article
Language:	English
Published:	Netherlands Elsevier B.V 01-11-2024 Elsevier
Subjects:	Metabolomics Myofibrillar proteins Original Oxidation Thawing methods Tibetan pork Ultrasonic thawing Metabolomics Tibetan pork Oxidation Thawing methods Ultrasonic thawing Myofibrillar proteins
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