Freezing and thawing affect the structural integrity and quality of meat, yet these processes remain difficult to monitor due to spatial temperature gradients and non-uniform phase transitions. This study investigates the ability of ultrasound to detect dynamic freezing and thawing events in pork tissues with different fat contents. Specimens of water, lean meat, marbled meat, layered lean–fat structures, and lard were subjected to controlled freeze–thaw cycles while ultrasonic signals and internal temperatures were continuously monitored. Consistent amplitude drops in the megahertz range at entering the freezing phase formed characteristic signal patterns that differed sharply between lean and fatty tissues. Lean meat, dominated by water content, exhibited rapid signal loss at the onset of ice crystallization and a clear recovery of amplitude once fully frozen. Fat-rich tissues demonstrated prolonged attenuation and near disappearance of high-frequency signals, with incomplete recovery even at deep-frozen states. A jump of ultrasound velocity from 1.4–1.6 km/s in a warm state to 2.6–3.7 km/s in a frozen state indicated complete freezing. Hysteresis between temperature readings and actual phase transition moments was found. Distinct ultrasonic freeze–thaw signatures reflecting tissue composition suggest a novel approach for monitoring the true onset and completion of freezing and thawing in meat.
Tatarinov et al. (Fri,) studied this question.