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The study investigates the effects of ultrasound-assisted slightly acidic electrolyzed water thawing (UET) on mutton quality, nutrients, and microstructure compared to traditional thawing methods. UET treatment maintained better textural properties, reduced lipid oxidation, and preserved nutrients, resulting in smoother muscle fibers. The findings suggest UET as a promising thawing method for meat processing, enhancing overall mutton quality.
- Author
- Kati Vidarte Neyra
- Language
- EN