Effects of Ultrasound Assisted Thawing on Microbiological, Chemical and Technological Properties of Unpackaged Pork Longissimus Dorsi

A comparison between the physical, chemical, microbiological and technological properties of unpackaged pork Longissimus dorsi thawed at low ultrasound intensities and the properties of pork thawed by immersion in water (control) was carried out. Concurrently, the microbiological aspects of thawed meat were analysed. Ultrasound thawing was done at a constant frequency of 25 kHz and at low ultrasound intensities of 0.2W/cm and 0.4W/cm. Results show that after ultrasound thawing there are no significant chemical, microbiological and textural differences between the meat thawed by immersion in water and the meat thawed by ultrasound.