Effects of Ultrasound Freezing and HVEF Thawing on Precooked Duck Meat Quality

A study comparing traditional and novel freezing/thawing methods on precooked duck meat quality. The dataset likely contains measurements of centrifugal loss, textural attributes, lipid/protein oxidation, ice-crystal size, and water proportion. It was authored by Yingjuan Wei and uploaded to figshare on 2026-04-24.

Use Cases

• Predict centrifugal loss in precooked meat based on freezing rate and method
• Model textural attribute changes resulting from different thawing techniques
• Analyze the relationship between ice-crystal structure size and freezing method
• Correlate water proportion (T23) with freezing rate for quality assessment

Strengths

• Includes specific quantitative results, such as a 17.2% reduction in centrifugal loss
• Compares five distinct freezing methods and four thawing methods
• Provides concrete measurements like 70.5% of LNF ice crystals being smaller than 12 μm²

Limitations

• Row count and column-level documentation are unknown, limiting suitability assessment
• The dataset is very small (13.4 KB), indicating limited scope
• The description metadata is limited; actual data structure requires manual inspection after download

Provenance

Source

figshare

Collection Method

Likely experimental measurements from a controlled study.

Freshness

Last updated 2026-04-24 04:23:02; freshness should be verified.