Table 2. Ultrasound application in thawing of animal-based food

Animal-based food type	Type of ultrasound	Ultrasound specification	Processing condition	Highlights	Reference
Beef, pork, and cod	High frequency-low power	- Frequency: 500 kHz- Intensity: 0.5 W/cm2	- Time: 2.5 h	- Surface heating↓- Samples were thawed to a depth of 7.6 cm	Miles et al. (1999)
Chicken	Low frequency- high power	- Frequency: 30 kHz- Power: 200, 300, 400, 500 W- Intensity: 0.62–2.09 W/cm2	- Water T°: 20±1°C	- Thawing time ↓, cutting force ↓- Thawing loss ↓, cooking loss ↓ (especially 300 W)- Damage to myofibrillar protein ↓ (especially at 300 W)	Zhang et al. (2021)
Pork	Low frequency- high power	- Frequency: 30 kHz- Intensity: 0.2, 0.4, 0.6 W/cm2	- Water T°: 15°C	- Thawing time ↓ (87%; 0.6 W/cm2), thawing rate ↓ (up to 1°C/min)- Textural properties were not impaired	Gambuteanu and Alexe (2015)
White yak meat	Low frequency- high power	- Frequency: 20 kHz- Power: 200, 400, 600 W	- Not reported	- Tawing time ↓ (by 0.95%–64.28%)- Thawing loss ↓, cooking loss ↓, CIE L* and CIE b* values ↓, and pH ↓- CIE a* value ↑, cutting force ↑ at the lower 400 W power- Free amino acid ↑, mineral ↑, and vitamin ↑ (especially water-soluble vitamins)- Volatile compounds ↑ especially by 400 W power- Thawing efficiency ↑, unwanted changes ↓ by thawing white yak meat using ultrasound	Guo et al. (2021)
Lamb meat	Low frequency- high power	- Frequency: 40 kHz- Power: 300 W	- Water T°: 10°C	- Water-holding capacity (WHC) ↑, color ↑, sulfhydryl content ↓, drip loss ↓, cooking loss ↓	Xu et al. (2022)
Beef	Low frequency-high power	- Frequency: 45 kHz- Power: 160–400 W (160, 240, 320, 400 W)	- Time: 30 min- Water T°: 4±1°C	- WHC ↑, springiness ↑, hardness ↓, pH ↑	Wang et al. (2020)