Effects of contact ultrasound coupled with infrared radiation on drying kinetics, water migration and physical properties of beef during hot air drying.

As the drying process advances, there is a clear trend of T 21 and T 22 relaxation times shifting toward lower relaxation times, coupled with a significant decrease (P < 0.05) in the corresponding integral areas, reflecting the gradual depletion of immobilized water within the muscle fiber structure and free water in the extracellular spaces.

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