Multiphysics synergistic thawing technologies for mitigating meat quality deterioration: Mechanisms, applications,...

Conventional thawing techniques degrade meat quality due to prolonged processing and uneven temperatures, accelerating drip loss, protein denaturation, and oxidation. Emerging physical field-assisted technologies, such as radio frequency, microwave, ultrasound, magnetic, electrostatic, pulsed electric fields, and ohmic heating offer efficient and controllable alternatives. This review examines their mechanisms in minimizing quality loss by enhancing water-holding capacity, texture, color stability, and microstructure while suppressing protein and lipid oxidation through regulated water migration, molecular conformation, and oxidative pathways. However, limitations persist in aspects like thawing uniformity, electrode corrosion, cost, and safety. Consequently, following synergistic thawing strategies are proposed to address these challenges: (i) Functionalized magnetic nanoparticles (MNPs) to improve the dielectric/ultrasonic thawing uniformity; (ii) multi-physical field superposition to enable the synergistic effects; (iii) environment-responsive hybrid systems with the controlled temperature/humidity/gas composition to maintain the high-quality outcomes; and (iv) AI-optimized parameter adaptation to enhance the process efficiency and product quality via multi-scale energy-matter interactions. Challenges still persist in parameter optimization, processing costs, and scalability. Therefore, future research should prioritize multi-field synergy mechanisms and smart control strategies to develop energy-efficient, industry-adaptable solutions, advancing sustainable meat processing technologies.