A comparison of conventional and radio frequency defrosting of lean beef meats: Effects on water binding characteristics

Effect of high pressure on cooking losses and functional properties of reduced-fat and reduced-salt pork sausage emulsions

“…Cohesiveness was believed to be induced before cooking, therefore, it was important to extract the optimum amounts of protein to obtain a cohesive product (Farag, Duggan, Morgan, Cronin, & Lyng, 2009). Compared with the Control, the increase in cohesiveness observed in pressure treated sausages was probably due to the fact that high pressure greatly increased the amount of salt-soluble myofibrillar proteins essential for a desirable bind (Achouri, & Boye, 2013).…”

An assessment of the effect of pulsed electrical fields on tenderness and selected quality attributes of post rigour beef muscle

“…Diced samples (10 g) were weighed into plastic centrifuge tubes fitted with a wire gauze and filter paper according as described by Farag, Duggan, Morgan, Cronin, and Lyng (2009). Following the centrifugation, the samples were removed from the tubes and reweighed.…”

Radio-Frequency Processing

“…The power efficiency was higher at 60 MHz than at 35 MHz. Improved juice retention by RF cooking and RF tempering of meat over other heating methods has also been reported by Farag et al (2009), McKenna et al (2006), and Laycock et al (2003. The temperature distribution in the ham was improved by using lean hams of uniform salt content, by increasing the frequency from 35 to 60 MHz, and by good thermal insulation of the molds.…”