Ultrasound synergized saline thawing reduces quality deterioration of Tibetan pork during thawing.

ABSTRACT: Meat quality degradation induced by highland transport emphasises the importance of efficient thawing for Tibetan pork quality. The objective of this study was to examine the impact of various thawing methods on the quality characteristics, protein oxidation, and nutrient composition of Tibetan pork. Ultrasound synergized saline thawing (UST) significantly enhanced tenderness and reduced the oxidation degree of myofibrillar protein, improving the Tibetan pork quality. Compared to ultrasound thawing (UT) and saline thawing (ST), UST not only minimized cooking loss (18.44 %) but also restrained the conversion of bound water and fixed water into free water. Furthermore, the unfolding and depolymerization of MP increased surface hydrophobicity (47.96 a.u) and active sulfhydryl content, which s

SUBMITTER: Liu J 

PROVIDER: S-EPMC11874715 | biostudies-literature | 2025 Mar

REPOSITORIES: biostudies-literature