This study evaluated the effects of ultrasound-assisted slightly acidic electrolyzed water (SAEW) treatment on duck breast meat storage quality. The impact of different treatments-ultrasound combined with SAEW, SAEW alone, ultrasound combined with water, and water-alone treatment-on the freshness, texture, protein oxidation, and microbiological diversity of the meat was assessed under vacuum packaging at 4 °C. The results demonstrated that the ultrasound-SAEW combination significantly slowed pH decline, inhibited total volatile basic nitrogen (TVB-N) formation, and preserved the redness (