Ultrasound Thawing Optimization as a Novel Strategy to Improve Quality of Slowly Frozen Chicken Breast

Chicken meat is highly consumed worldwide due to its nutritional value, but its high water content and abundance of polyunsaturated fatty acids make it particularly vulnerable to structural and oxidative damage during freezing and thawing. Slow freezing, in particular, generates large ice crystals that severely impair water-holding capacity (WHC), increase drip loss, promote color deterioration, and intensify protein and lipid oxidation. Innovative thawing strategies are therefore required to...