KR20240009868A - Method of defrosting meat with ultrasonic waves - Google Patents

Abstract

This application relates to a method of thawing meat using ultrasonic waves.

Description

Method of defrosting meat using ultrasonic waves {METHOD OF DEFROSTING MEAT WITH ULTRASONIC WAVES}

This application relates to a method of thawing meat using ultrasonic waves.

Meat is stored and frozen at a temperature below 0℃ during the storage and distribution process, thereby suppressing the growth of most microorganisms except psychrophilic bacteria, thereby maintaining the freshness of the meat. Frozen meat is used after going through a thawing process, and many changes occur in meat quality during the thawing process. Methods for thawing frozen meat include naturally thawing frozen meat by storing it at room temperature or in a refrigerator, thawing frozen meat by immersing it in cold water or ice water, or using a microwave to thaw frozen meat. . However, natural thawing or thawing by immersion in cold water or ice water has a small temperature difference between the frozen meat and the heat medium such as outside air, cold water, and ice water, so the thawing time is long and the quality of the meat is likely to deteriorate. Conversely, if hot water or a microwave oven is used to reduce thawing time, there is a possibility that meat cells may be destroyed. Therefore, there is a need to develop a method for thawing meat that reduces the thawing time without reducing the quality of the meat.

Republic of Korea Patent Publication No. 10-1909568.

We would like to provide a method of thawing meat using ultrasonic waves.

However, the problem to be solved by the present application is not limited to the problems mentioned above, and other problems not mentioned can be clearly understood by those skilled in the art from the description below.

One aspect of the disclosure provides a method of thawing meat, comprising sonicating frozen meat under a water temperature ranging from about 0° C. to about 10° C. and an ultrasonic power output ranging from about 1200 W to about 3000 W.

The meat thawing method according to the embodiments of the present application uses ultrasound, and has the characteristic of decomposing protein tissue during thawing, thereby softening the meat.

The method of thawing meat according to embodiments of the present application uses ultrasonic waves in a low-temperature environment, thereby making the meat more juicy compared to the method of thawing it for a long time (for example, about 24 hours to about 48 hours) under conventional low-temperature refrigeration conditions. The degree to which fat tissue damage is maintained and the degree to which fat tissue damage is reduced are equal or better.

The method of thawing meat according to embodiments of the present application uses ultrasonic waves in a low-temperature environment, and has the characteristics of maintaining meat juice and reducing damage to fatty tissue compared to the conventional method of thawing by leaving it at room temperature.

The method of thawing meat according to embodiments of the present application uses ultrasonic waves in a low-temperature environment, thereby reducing the thawing time compared to the method of thawing for a long time (for example, about 24 hours to about 48 hours) under conventional low-temperature refrigeration conditions. This has the characteristic of being reduced. For example, the method for thawing meat according to embodiments of the present application may be able to defrost meat in a normal refrigerated state within about 100 minutes.

Figure 1a is a photograph of selected Korean beef and Korean pork parts in an example of the present application.
Figure 1b is a photograph of the process of freezing meat in an embodiment of the present application.
Figures 2a and 2 are photographs of the process of ultrasonic thawing of meat in an embodiment of the present application.
Figures 3a and 3b are photographs of the process of refrigerating and thawing meat in a comparative example of the present application.

Hereinafter, with reference to the attached drawings, implementation examples and embodiments of the present invention will be described in detail so that those skilled in the art can easily implement the present invention. However, the present application may be implemented in various different forms and is not limited to the implementation examples and examples described herein. In order to clearly explain the present invention in the drawings, parts that are not related to the description are omitted, and similar parts are given similar reference numerals throughout the specification.

Throughout this specification, when a part is said to be “connected” to another part, this includes not only the case where it is “directly connected,” but also the case where it is “electrically connected” with another element in between. do.

Throughout this specification, when a member is said to be located “on” another member, this includes not only the case where the member is in contact with the other member, but also the case where another member exists between the two members.

Throughout the specification of the present application, when a part “includes” a certain element, this means that it may further include other elements rather than excluding other elements, unless specifically stated to the contrary.

As used herein, the terms “about,” “substantially,” and the like are used to mean at or close to a numerical value when manufacturing and material tolerances inherent in the stated meaning are presented, and to aid understanding of the present application. It is used to prevent unscrupulous infringers from unfairly exploiting disclosures that contain precise or absolute figures.

The terms “step of” or “step of” as used throughout the specification herein do not mean “step for.”

Throughout this specification, the term "combination(s) thereof" included in the Markushi format expression means a mixture or combination of one or more selected from the group consisting of the components described in the Markushi format expression, It means containing one or more selected from the group consisting of the above components.

Throughout this specification, description of “A and/or B” means “A or B, or A and B.”

Throughout this specification, “refrigerated thawing method” means thawing frozen meat in a refrigerator ranging from about 0° C. to about 10° C. for about 24 hours to about 48 hours.

Hereinafter, embodiments of the present application have been described in detail, but the present application may not be limited thereto.

One aspect of the disclosure provides a method of thawing meat, comprising sonicating frozen meat under a water temperature ranging from about 0° C. to about 10° C. and an ultrasonic power output ranging from about 1200 W to about 3000 W.

In one embodiment of the present application, the range of the ultrasonic output amount is about 1200 W to about 3000 W, about 1400 W to about 3000 W, about 1600 W to about 3000 W, about 1800 W to about 3000 W, and about 2000 W to about About 3000 W, about 2200 W to about 3000 W, about 1200 W to about 2800 W, about 1400 W to about 2800 W, about 1600 W to about 2800 W, about 1800 W to about 2800 W, about 2000 W to about 2800 W W, from about 2200 W to about 2800 W, from about 1200 W to about 2600 W, from about 1400 W to about 2600 W, from about 1600 W to about 2600 W, from about 1800 W to about 2600 W, from about 2000 W to about 2600 W, It may be, but is not limited to, about 2200 W to about 2600 W, or about 2300 W to about 2500 W.

In one embodiment of the present application, the frozen meat may be selected from pork loin, pork belly, beef loin, or beef red bean sprouts.

In one embodiment of the present application, the change in shear force in the cooked state may be about 10% or more in the meat thawed according to the meat thawing method compared to the meat thawed by the refrigerated thawing method, and the change in shear force is may be calculated according to Equation 1 below:

[Equation 1]

Here, ΔW is the change in shear force, W ₁ is the shear force of meat thawed by the refrigerated thawing method, and W ₂ is the shear force of meat thawed by the meat thawing method according to an aspect of the present application.

In one embodiment of the present application, the amount of change in the shear force may be about 10% or more.

In one embodiment of the present application, compared to meat thawed by the refrigerated thawing method, the meat thawed according to the meat thawing method has (i) a localization index of the meat thawed by the refrigerated thawing method of about 65. If it is higher than this, the change in the localization index may be about 5% or more, and (ii) if the localization index of the meat thawed by the above refrigerated thawing method is less than about 65, the change in the localization index may be about 20% or more, , the amount of change in the localization index may be calculated by the following equation 2:

[Equation 2]

Here, ΔM is the change in the localization index, M ₁ is the localization index of meat thawed by the refrigerated thawing method, and M ₂ is the localization index of meat thawed by the meat thawing method according to an aspect of the present application.

In one embodiment of the present application, when the localization index of meat thawed by the refrigerated thawing method is about 65 or more, the change in the localization index may be about 5% or more or about 8% or more.

In one embodiment of the present application, when the localization index of meat thawed by the refrigerated thawing method is less than about 65, the change in the localization index is about 20% or more, about 25% or more, about 30% or more, about 35% or more. % or more, or about 40% or more.

In one embodiment of the present application, the lower the local fragmentation index of meat, the more effective the meat thawing method of the present application may be.

In one embodiment of the present application, the ultrasonic treatment time may increase as the thickness of the frozen meat increases.

In one embodiment of the present application, when the thickness of the frozen meat is about 7 cm to about 30 cm, the ultrasonic treatment time may be about 60 minutes to about 100 minutes, but may not be limited thereto.

In one embodiment of the present application, when the thickness of the frozen meat is about 7 cm or less, the ultrasonic treatment time may be about 60 minutes or less, but may not be limited thereto. In one embodiment of the present application, when the thickness of the frozen meat is about 5 cm to about 7 cm, the sonication time may be about 40 minutes to about 60 minutes. In one embodiment of the present application, when the thickness of the frozen meat is about 7 cm, the ultrasonic treatment time may be about 60 minutes.

In one embodiment of the present application, when the thickness of the frozen meat is about 7 cm to about 15 cm, the ultrasonic treatment time may be about 60 minutes to about 80 minutes, but may not be limited thereto.

In one embodiment of the present application, when the thickness of the frozen meat is about 15 cm to about 30 cm, the ultrasonic treatment time may be about 80 minutes to about 100 minutes, but may not be limited thereto.

In one embodiment of the present application, the frozen meat may be vacuum-packed, but may not be limited thereto.

The meat thawing method according to the embodiments of the present application uses ultrasound, so that the protein tissue is decomposed during thawing, thereby softening the meat.

The method of thawing meat according to embodiments of the present application uses ultrasonic waves in a low-temperature environment, so that meat juice is maintained and damage to muscle and fat tissue can be reduced compared to the conventional method of thawing by leaving it at room temperature.

The meat thawing method according to the embodiments of the present application uses ultrasonic waves in a low temperature environment, so the thawing time can be reduced compared to the conventional low temperature thawing method. For example, the method for thawing meat according to embodiments of the present application may be able to defrost meat in a normal refrigerated state within about 100 minutes.

Hereinafter, the present application will be described in more detail using examples. However, the following examples are merely illustrative to aid understanding of the present application, and the content of the present application is not limited to the following examples.

[Example]

Example

Frozen pork loin, pork belly, beef longissimus lumborum (beef LL), and beef semitendinosus (beef ST) were each stored at a temperature of 0°C to 10°C. It was thawed for 1.5 hours while applying 2400 W ultrasound in a water bath. Figure 1a is a picture of selected Korean beef and Korean pork parts, and Figure 1b is a picture of the process of freezing each meat at the same temperature. Figures 2a and b are photographs of the process of ultrasonic thawing of meat.

Comparative example

Frozen meat of the same cut and size as the frozen meat used in the above example was thawed in a 2°C refrigerator for 2 days (48 hours). Figures 3a and b are photographs of the process of thawing meat using an industrial low-temperature refrigerator.

Experiment example

Experimental method

The meat quality characteristics, electronic tongue measurements, and sensory characteristics of the thawed meat in Examples and Comparative Examples were evaluated, and the results are shown in Tables 1 to 4. The evaluation method for each characteristic is as follows.

1) Evaluation of meat quality characteristics

(1) For meat color, the surface meat color of the same sample was measured three times repeatedly using a Minolta Chroma meter (CR-300, Minolta Co. LTD. Japan), standard color plate L*=93.5, a*= It was standardized using 0.3132, b*=0.3198.

(2) For juice loss, collect a sample using a core with a diameter of 5 cm, measure the weight (A), hang it in a plastic box with a lid, store it in a 4°C refrigerator for 24 hours, measure the weight (B), and measure the weight (B) as shown below. It was calculated using the formula.

Juice loss (%) = [(A-B)/A)] × 100

(3) For cooking loss (heating loss), cut the sample uniformly using a core with a diameter of 5 cm, measure the weight (A), wrap it in disposable plastic, set the temperature of the water bath to 70℃ in advance, and then add the sample. After heating for exactly 30 minutes, the sample was taken out, cooled, and the weight was measured (B) and calculated using the formula below.

Cooking loss (%) = [(A-B)/A] × 100

(4) Released water (RW) is calculated by placing 3g of sample (A) between weighed plastic sandwiches (B) and pressing it with a 2.5kg balance for 5 minutes to measure the weight of released water (C). It was calculated according to the formula.

Compression loss (%) = [(C-B)/A] × 100

(5) pH was measured by homogenizing 3 g of the finely chopped sample with 27 mL of distilled water at 14,000 rpm for 1 minute using a homogenizer (T25basic, IKA Malaysisa) and then using a pH-meter (MP230, Mettler Toledo, Swiss).

(6) Shear force (WBSF) was measured by using a shear (Instron Universal Testing Machine, Model 3343) to measure the force used when the sample whose cooking loss was measured was completely cut. At this time, the equipment conditions required for measurement were a load cell of 50 kg and a cross head speed of 100 mm/min.

(7) The myofibrillar fragmentation index (MFI) was measured by measuring 2 g of the sample in a buffer solution (0.1 M potassium chloride, 0.02 M potassium phosphate, 0.001 M magnesium chloride, 0.001 M sodium azide, and 0.001 M ethylene) refrigerated at 4°C. Diaminetetraacetic acid disodium salt) was added to 40 mL and homogenized at 10,000 rpm for 30 seconds. The homogenized product was centrifuged for 15 minutes to separate the supernatant. 40 mL of buffer solution was added to the remaining lower layer and the entire process was repeated again, and 10 mL of buffer solution was added to the remaining lower layer and homogenized at 10,000 rpm for 30 seconds. Finally, after homogenization, 10 mL of buffer solution was pre-administered into a 50 mL tube and filtered through an 18-eye sieve to remove any remaining connective tissue. The protein concentration of the filtered solution was determined using the burette method, and the myofibrillar suspension was diluted with potassium phosphate buffer solution to a final protein concentration of 0.5 ± 0.05 mg/mL. The diluted suspension was measured using a 540 nm UV-Vis spectroscopic analysis system, repeated three times, and the average value was multiplied by 150 to obtain the myofibrillar fragmentation index.

(8) To determine the degree of fat oxidation (TBARS), place 5 g of the sample in a 50 mL test tube and use a homogenizer (T25basic, IKA Malaysisa) with 15 mL of distilled water and 50 μL of a 10% butylated hydroxyanisole solution. After homogenizing at 14,000 rpm for 30 seconds, 1 mL was transferred to a 15 mL test tube, and 2 mL of thiobarbituric acid/trichloroacetic acid (TBA/TCA) solution was added and shaken. The test tube containing the sample was heated at 90°C for 15 minutes and then centrifuged at 3,000 rpm for 10 minutes. 1 mL of supernatant was measured using a 531 nm UV-Vis spectroscopic analysis system (Agilent 8453, Santa Clara, Ca, USA).

(9) Thawing loss is evaluated by measuring the moisture released when meat is thawed. It measures how much moisture has been exuded using the weight of fresh meat packaged in a vacuum and the weight of meat that has been frozen and thawed. It was measured.

Thawing loss (%) = [(A-B)/A] × 100

A: Weight of meat before freezing

B: Weight of meat after thawing

2) Electronic tongue measurement

For electronic tongue measurement, taste-related substances were extracted by adding 400 mL of 85°C distilled water to 100 g of the sample and using a stirrer for 20 minutes. The taste material-containing solution filtered using Whatman filter paper No. 1 was placed in two test tubes, 40 mL each, in a 50 mL test tube. The intensity of sourness, bitterness, umami, and richness of the filtered sample liquid was measured using an electronic tongue measuring device (Taste Sensing System SA402A, Insent, Japan).

3) Evaluation of sensory characteristics

(1) Evaluation of sensory characteristics of heated meat

Sample preparation process

The thawed meat of Examples and Comparative Examples was cut into 1 cm thick pieces in the vertical direction of the muscle fiber grain. Afterwards, cut the horizontal and vertical lengths into 3 cm × 3 cm and heat them in an oven at 200°C for 15 minutes.

How to taste

The heat-treated sample is provided to the research subject within 5 minutes, and the research subject immerses the sample in 3% salt water for 1 second and then tastes it. After tasting, research subjects are evaluated according to the sensory test standard.

Heated meat sensory test strip

The items of the sensory test sheet consisted of flavor, off-flavor, juiciness, tenderness, umami, elasticity, and palability, using a 9-point scale. Scores were scored using .

- Flavor: 1=none, 5=average, 9=rich

- Unpleasant odor: 1=unpleasant, 5=average, 9=no unpleasant odor.

- Juiciness: 1=less juicy, 5=average, 9=very juicy

- Year: 1=tough, 5=average, 9=soft

- Umami: 1=none, 5=average, 9=rich

- Elasticity: 1=none, 5=moderate, 9=abundant

- Preference: 1=low, 5=normal, 9=high

(2) Evaluation of fresh meat sensory characteristics

Sample preparation process

The thawed meat of Examples and Comparative Examples was cut into 2 cm thick pieces in the vertical direction of the muscle fiber grain. Afterwards, the sample is transferred to a white tray and left for 20 minutes.

Fresh meat sensory test strip

The items on the sensory test sheet consisted of marbling, color, texture, surface moisture, and preference, and were scored using a 5-point scale.

- Marbling: 1=none, 3=normal, 5=abundant

- Flesh color: 1=dark, 3=normal, 5=bright

- Surface juice: 1=a lot, 3=normal, 5=little

- Texture: 1=soft, 3=normal, 5=hard

- Preference: 1=low, 3=normal, 5=high

Experiment result

Comparative example Example
(pork loin) Comparative example Example
(pork loin) meat color measurements Brightness (CIE L*) 47.53 46.87 zest 6.5 6.38 Redness (CIE a*) 8.49 8.7 unpleasant smell 7.38 7.75 Yellowness (CIE b*) 3.52 6 succulence 3.25 2.5 Juiciness reduction 1.09 2.31 year 3.38 3.25 Cooking reduction (heating reduction) 23.38 25.43 Umami 2.87 2.89 Compression loss 8.97 12.24 elasticity 6 5.88 pH 6.09 6.11 preference
(Palability) 6.25 6 shear force 3.49 2.83 marbling 4.75 4.75 18.91% decrease six colors 3.5 4.75 Neighborhood partialization index 65.34 70.98 Texture 3.13 4 8.63% increase surface juice 3 3.25 Fat oxidation degree 0.24 0.32 preference
(Preference) 3.63 3.5 Thawing loss 4.81 0.3 Sour taste -16.54 -16.83 bitter 5.42 5.58 Umami 2.87 2.89 fullness 3.45 3.81

Comparative example Example
(pork loin) Comparative example Example
(pork loin) meat color measurements Brightness (CIE L*) 44.59 44.83 zest 7.63 7.75 Redness (CIE a*) 13.68 11.94 unpleasant smell 6.63 7 Yellowness (CIE b*) 4.02 4.48 succulence 6.38 6.63 Juiciness reduction One 1.18 year 5.63 6.13 Cooking reduction (heating reduction) 13.23 18.2 Umami 2.41 2.56 Compression loss 7.03 9.2 elasticity 7.13 7 pH 6.02 6.01 preference
(Palability) 6.25 7.13 shear force 4.6 3.54 marbling 3.88 3.63 23.04% decrease six colors 3.63 4 Neighborhood partialization index 41.59 60.57 Texture 2.75 4 45.64% increase surface juice 3.5 3.75 Fat oxidation degree 0.63 0.81 preference
(Preference) 3.5 3.63 Thawing loss 0.25 0.18 Sour taste -15.85 -16.56 bitter 5.95 5.97 Umami 2.41 2.56 fullness 1.77 1.85

Comparative example Example
(pork loin) Comparative example Example
(pork loin) meat color measurements Brightness (CIE L*) 33.3 33.65 zest 6.88 7.13 Redness (CIE a*) 18.99 18.82 unpleasant smell 6.5 6.88 Yellowness (CIE b*) 7.03 7.23 succulence 5.63 6 Juiciness reduction 1.23 3.07 year 5.25 5.5 Cooking reduction (heating reduction) 23.76 29.66 Umami 1.49 1.56 Compression loss 8.11 10.89 elasticity 6.38 6.75 pH 5.7 5.71 preference
(Palability) 6.38 6.75 shear force 4.25 3.44 marbling 4.5 4.5 19.06% decrease six colors 4.13 4.25 Neighborhood partialization index 48.45 59.49 Texture 3.75 3.5 22.79% increase surface juice 3.63 3.38 Fat oxidation degree 0.36 0.51 preference
(Preference) 3.75 3.88 Thawing loss 2.77 0.77 Sour taste -9.94 -9.64 bitter 6.61 6.7 Umami 1.49 1.56 fullness 1.18 1.19

Comparative example Example
(pork loin) Comparative example Example
(pork loin) meat color measurements Brightness (CIE L*) 39.5 37.78 zest 6.63 6.63 Redness (CIE a*) 20.34 20.48 unpleasant smell 5.38 5.88 Yellowness (CIE b*) 8.31 9.45 succulence 2.5 2.63 Juiciness reduction 1.26 3.72 year 1.5 2.25 Cooking reduction (heating reduction) 28.62 32.57 Umami 0.87 0.81 Compression loss 11.45 13.19 elasticity 5.5 6.38 pH 5.62 5.67 preference
(Palability) 5.63 6 shear force 5.01 4.41 marbling 3 3.13 11.98% decrease six colors 3.25 4.25 Neighborhood partialization index 44.25 63.39 Texture 3.38 3.13 43.25% increase surface juice 2.5 2.5 Fat oxidation degree 0.39 0.59 preference
(Preference) 3 3.25 Thawing loss 5.85 3.12 Sour taste -9.53 -9.9 bitter 5.89 6.91 Umami 0.87 0.81 fullness 1.66 1.71

Referring to Tables 1 to 4, in the case of shear force (WBSF), which is a force that mechanically measures the toughness of meat, the Example values decreased by 18.91%, 23.04%, 19.06%, and 11.98%, respectively, compared to the Comparative Example. , it can be seen that the shear force is significantly reduced. In the case of the small partiality index (MFI), the example values increased by 8.63%, 45.64%, 22.79%, and 43.25%, respectively, compared to the comparative example, confirming that the close partiality index significantly increased. Therefore, it can be seen that the meat quality of the example is softer than that of the comparative example.

The water holding capacity (WHC) of meat can be measured indirectly by the juice loss, heating age, and compression loss values. In Tables 1 to 4, the values of meat juice loss, heating loss, and compression loss in the Example were found to be higher than those in the Comparative Example. This is because the high-intensity ultrasound affected the muscle fibers and slightly reduced the water retention capacity of the meat. However, the value of thawing loss in the Example was lower than that in the Comparative Example. This is because, in the refrigerated thawing of the comparative example, meat is thawed over a period of about 1 to 2 days and meat juice exudes, but in the ultrasonic thawing of the example, the meat is thawed within a short period of about 1 hour, and the degree of meat juice exuding is low.

The bitter taste of the electronic tongue means a strong taste when evaluating meat. Referring to Tables 1 to 4, the bitterness of the Examples was all higher compared to the Comparative Example, and it can be seen that the meat of the Examples had a good taste.

The description of the present application described above is for illustrative purposes, and those skilled in the art will understand that the present application can be easily modified into other specific forms without changing its technical idea or essential features. Therefore, the embodiments described above should be understood in all respects as illustrative and not restrictive. For example, each component described as single may be implemented in a distributed manner, and similarly, components described as distributed may also be implemented in a combined form.

The scope of the present application is indicated by the claims described below rather than the detailed description above, and all changes or modified forms derived from the meaning and scope of the claims and their equivalent concepts should be construed as being included in the scope of the present application. .

Claims (9)

comprising sonicating the frozen meat under a water temperature ranging from 0° C. to 10° C. and an ultrasonic power output ranging from 1200 W to 3000 W,
How to defrost meat.
According to claim 1,
A method of thawing meat, wherein the frozen meat is selected from pork loin, pork belly, beef loin, or beef red bean sprouts.
According to claim 1,
Meat thawed according to the meat thawing method has a change in shear force in the cooked state of 10% or more compared to meat thawed by the refrigerated thawing method,
The amount of change in shear force is calculated according to Equation 1 below,
How to defrost meat:
[Equation 1]
Here, ΔW is the change in shear force, W ₁ is the shear force of meat thawed by the refrigerated thawing method, and W ₂ is the shear force of meat thawed by the meat thawing method according to claim 1.
According to claim 1,
Meat thawed according to the meat thawing method is compared to meat thawed by the refrigerated thawing method,
(i) If the localization index of meat thawed by the above refrigerated thawing method is 65 or more, the change in the localization index is 5% or more,
(ii) If the localization index of meat thawed by the above refrigerated thawing method is less than 65, the change in the localization index is 20% or more,
The amount of change in the localization index is calculated according to Equation 2 below,
How to defrost meat:
[Equation 2]
Here, ΔM is the change in the localization index, M ₁ is the localization index of meat thawed by the refrigerated thawing method, and M ₂ is the localization index of meat thawed by the meat thawing method according to paragraph 1.
According to claim 1,
The method of thawing meat, wherein the sonication time increases as the thickness of the frozen meat increases.
According to claim 5,
When the thickness of the frozen meat is 7 cm to 30 cm, the sonication time is 60 to 100 minutes.
According to claim 5,
When the thickness of the frozen meat is 7 cm or less, the ultrasonic treatment time is 60 minutes or less.
According to claim 5,
When the thickness of the frozen meat is 7 cm to 15 cm, the sonication time is 60 to 80 minutes.
According to claim 5,
When the thickness of the frozen meat is 15 cm to 30 cm, the ultrasonic treatment time is 80 to 100 minutes.