Meat preservation innovation: Ultrasonic pretreatment-driven quality improvement in vacuum-cooled chicken breast

This study investigated the impact of ultrasonic pretreatment at various powers (0 W, 150 W, 300 W, 450 W, and 600 W) on the vacuum cooling process, texture, and water holding capacity (WHC) in chicken breast meat. Ultrasound considerably increased the cooling rate, with the most substantial impact shown at 300 W, when the cooling rate was 36.26 % faster than the control. Texture study found that ultrasonic power, particularly at 300 and 450 W, increased springiness and cohesion, indicating improved structural integrity. Scanning electron microscopy demonstrated ultrasound-induced modifications to muscle fiber structure, which contributed to textural improvements. Low-field nuclear magnetic resonance demonstrated that increasing ultrasonic intensity decreased bound water relaxation time (T_2b), implying enhanced WHC. These results indicated that ultrasonic pretreatment improved vacuum cooling efficiency and meat quality. The 300 W treatment maintained the optimal balance between cooling acceleration and structural preservation, making it a potential option for meat processing.