Abstract:To investigate the effects of different thawing methods on the quality of Duolang lamb after thawing，four thawing methods，namely ambient thawing，refrigerated thawing，static water thawing，and microwave thawing，were employed. Key indicators，including thawing rate，water-holding capacity，pH value，color，texture properties，volatile compounds，and sensory evaluation，were measured after thawing. A multidimensional comparative analysis was conducted to assess their impact on the quality of lamb. The results indicated that refrigerated thawing yielded the slowest thawing rate，while microwave thawing achieved the fastest rate （[11.27±0.85） ℃/min] and the lowest thawing loss. Lamb subjected to ambient thawing exhibited the highest pH value，whereas refrigerated thawing better preserved its texture properties. Static water thawing proved most effective in maintaining color and freshness. Microwave thawing demonstrated optimal water-holding capacity and significantly enhanced flavor profiles. Correlation analysis revealed interrelationships among these quality indicators across the different thawing methods.