Effect of ohmic treatment on quality characteristic of meat: A review


TURP G. , ŞENGÜN İ., KENDİRCİ P., İÇİER F.

MEAT SCIENCE, vol.93, no.3, pp.441-448, 2013 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Review
  • Volume: 93 Issue: 3
  • Publication Date: 2013
  • Doi Number: 10.1016/j.meatsci.2012.10.013
  • Title of Journal : MEAT SCIENCE
  • Page Numbers: pp.441-448
  • Keywords: Ohmic, Cooking, Quality, Microbiology, Toxicology, POLYCYCLIC AROMATIC-HYDROCARBONS, WHOLE BEEF MUSCLE, ORANGE JUICE, ELECTRICAL CONDUCTIVITIES, EMULSION BATTER, COOKED PATTIES, DEATH KINETICS, COOKING METHOD, FOOD-PRODUCTS, TEMPERATURE

Abstract

Ohmic cooking, a well-known electro-heating technique, provides an alternative method for cooking meat products due to its ability for rapid heat generation. Ohmic heating uses the resistance of meat products to convert the electric energy into heat. The rate of heat generation depends on the voltage gradient applied and the electrical conductivity of the meat product. The advantages of ohmic cooking over conventional heating include shorter processing times, higher yields, and less power consumption while still maintaining the colour and nutritional value of meat products. In recent years, ohmic cooking has increasingly drawn interest from the meat industry as a method to ensure the quality and the safety of meat products. The present paper reviews the effects of ohmic cooking on the physical, chemical, sensory, and microbiological quality characteristics and toxicological properties of meat and meat products. (c) 2012 Elsevier Ltd. All rights reserved.