Effects of microwave-assisted freezing on the quality attributes of lamb meat

The objective of this study was to investigate the effect of microwave-assisted freezing (MAF) on some quality attributes of lamb meat. The lamb meat was frozen under microwave irradiation with different power levels of 0%, 40%, 50%, and 60%. The microstructure of frozen lamb meat was investigated immediately after freezing by light microscopy technique. Also, the quality properties such as drip loss, texture, and color were assessed after thawing of frozen meat samples. Results showed that the average size of ice crystals at the highest level of microwave power was approximately 38% lower than the frozen sample without the application of microwave irradiation (control sample). drip loss and color change decreased by increasing the power level of microwave irradiation. Also, MAF at the power levels of 50% and 60% improved the hardness of thawed lamb meat.