A dataset from figshare uploaded by Yingjuan Wei on April 24, 2026. It likely contains experimental results comparing different freezing and thawing methods on precooked duck meat. The study investigated methods including quick freezing with ultrasonic assistance, liquid nitrogen freezing, and thawing via high-voltage electrostatic fields.
Use Cases
- Predicting meat quality attributes like centrifugal loss based on freezing rate.
- Modeling the relationship between ice crystal size distribution and freezing method.
- Analyzing the impact of thawing methods on textural properties and free water content.
Strengths
- The dataset includes specific quantitative results, such as a 17.2% reduction in centrifugal loss.
- It compares multiple freezing rates (e.g., 4.41 cm/h, 8.16 cm/h) and thawing methods.
- The data is licensed under CC-BY-4.0, allowing for open reuse.
Limitations
- The dataset is very small (8.7 KB), indicating limited scope.
- Column-level documentation is absent; field semantics must be inferred after download.
- Row count is unknown, which may limit suitability assessment.
Provenance
- Source
- figshare
- Collection Method
- Likely contains experimental measurements from a laboratory study.
- Freshness
- Last updated 2026-04-24 04:23:03; freshness should be verified.