Effects of radio frequency thawing on the quality characteristics of frozen mutton

Radio frequency (RF) has the advantages of high efficiency and penetrability, but the effects of RF on meat thawing have not been thoroughly examined compared with air thawing. The effects of RF thawing and air thawing on efficiency, physicochemical properties, microstructure, and the total viable counts (TVC) of mutton were investigated using a 6 kW, 27.12 MHz RF system. Thawing from − 18–4 °C, RF thawing (0.5 h) took less time than air thawing (8.1 h). RF-thawed samples maintained better color and texture than air-thawed samples. The thawing loss, the total volatile basic nitrogen (TVB-N) content, and the TVC in RF-thawed samples were less than in air-thawed samples. Furthermore, RF thawing reduced myofibrillar protein content compared with air thawing. Micrographs also showed that the microstructure was slightly damaged with RF thawing, whereas the organizational structure was damaged much more severely with air thawing. Based on this study, RF heating has great potential application value in the thawing of meat.