Impact de nouvelles méthodes de décongélation sur la qualité de la viande de bœuf.

This study investigated the effects of two novel thawing techniques—ultrasonic and microwave thawing—on the quality characteristics of beef fillet and minced beef, compared to conventional thawing at 4 ◦C. Ultrasonic thawing was applied at power levels of 40 %, 70 %, and 100 %, while microwave thawing was conducted at 100 W, 200 W, and 300 W. The impacts on physical, chemical, microstructural, and microbiological properties were comprehensively evaluated. Both ultrasonic and microwave thawing significantly reduced total thawing time compared to conventional methods, without a significant difference between the two novel approaches. However, microwave-thawed samples exhibited higher thawing losses—up to 14.55 % in minced beef—whereas ultrasonic thawing limited losses to as low as 5.20 %. Textural analysis revealed that microwave thawing yielded softer samples due to reduced hardness values, while ultrasonic thawing better preserved the firmness of beef, particularly in fillets. Post-cooking, ultrasonic-thawed beef fillet retained texture most similar to fresh meat, while microwave thawing preserved minced beef structure more effectively. Notably, microwave thawing caused surface overheating and non-uniformity, resulting in increased total color difference (ΔE values of 6–9), while ultrasonic and control samples maintained better color integrity (ΔE < 3). Microstructural evaluations showed that moderate power settings in both techniques preserved tissue structure, while higher powers caused degradation. Overall, low-power ultrasonic thawing emerged as the most promising method, maintaining superior texture and appearance while ensuring efficient thawing. These findings support the potential of controlled ultrasonic and microwave thawing as effective alternatives for improving meat quality in industrial applications.