The aim of this study was to evaluate the changes of ultrasound-assisted thawing on lamb meat quality and differential metabolite profiles during refrigerated storage. Compared with flow water thawing (FW), pH, a*, C*, and sulfhydryl content of lamb were significantly increased, while L*, drip loss and cooking loss were significantly decreased after ultrasound-assisted thawing (UT). On day 1 (UT1 and FW1) and day 7 (UT7 and FW7) in the UT and FW groups, principal component analysis explained 42.22% and 39.25% of the total variance. In this study, 44 (UT1 and FW1) and 47 (UT7 and FW7) differentially expressed metabolites were identified, including amino acids, carbohydrates and their conjugates, nucleic acids, carbonyl compounds and others. The results of this study provide data to clarify the differences between UT and FW, and lay a foundation for the application of ultrasound-assisted thawing in the meat industry.

本研究的目的是评估超声辅助解冻对冷藏储存期间羊肉品质和差异代谢物谱的影响。与流水解冻（FW）相比，羊肉的pH、a*、C*和巯基含量显着增加，而L*、滴水损失和蒸煮损失在超声辅助解冻 (UT) 后显着减少。在 UT 和 FW 组的第 1 天（UT1 和 FW1）和第 7 天（UT7 和 FW7），主成分分析解释了总方差的 42.22% 和 39.25%。在这项研究中，鉴定了 44 种（UT1 和 FW1）和 47 种（UT7 和 FW7）差异表达的代谢物，包括氨基酸、碳水化合物及其结合物、核酸、羰基化合物等。本研究结果为阐明UT和FW的差异提供了数据，为超声辅助解冻在肉类行业的应用奠定了基础。