A scientific study conducted by researchers in the Faculties of Agriculture and Natural Resources B. showedUniversity of Tehran Iranian that use Ultrasound In process Freezing meat It is not limited to reducing time Freezing Not only significantly, but it also preserves the quality, color and appearance of meat and freezes it better.

declared “Mahmoud Sultani Fayrouz“, a faculty member in the Colleges of Agriculture and Natural Resources BUniversity of Tehran In this regard:

“He performed Freezing With help Ultrasound (UIF) to reduce time Freezing significantly, especially 50% pulsed mode (HDC), compared to conventional cooling methods (RF) andFreezing By immersion (IF)”.

He added:

“Based on Taguchi’s methodology, optimal conditions were identified to achieve the shortest freezing time and best quality energy use Ultrasound 125 watts and 50% duty cycle (HDC)”.

Sultani Fayrouz pointed out that the frozen samples bUltrasound The lowest amount of water loss was recorded in the meat tissue after thawing and the lowest weight loss during cooking, adding:

“All of these properties indicate better preservation of tissues and intracellular materials.”

This university researcher went on to say:

“By measuring color indices, it was found that Processed samples With UIF-125-HDC, the lowest overall color change (ΔE) and the lowest browning index (BI) were recorded. The color of these samples was closest to the color of fresh meat.”

Sultani Fayrouz also pointed out that electron microscope images confirmed the positive effect of ultrasound waves on the formation of fine and uniform ice crystals, and said:

“This prevents damage to the cellular structure of the meat during cooking Freezing It helps maintain its quality.”

It should be noted that this study clearly shows that the use of… Freezing With help Ultrasound At optimum power (125 W) and in 50% pulsed mode it can be used as an effective way to reduce Freezing While maintaining the quality, color and texture of the meat.

These results could bring important advances toFood industry Preserving protein materials.