Effect of radio frequency (RF) heating on the texture, colour and sensory properties of a comminuted pork meat product

Quality of radio frequency heated pork leg and shoulder ham

“…However, the meat product and RF cooking system used by Laycock et al (2003) were substantially different to that used in the present case. Brunton et al (2005) also reported no significant difference (P P 0.05) in Kramer shear, TPA and PT values of a white pudding product cooked using the same RF oven to that used in the present study, though a different cooking cell was used, and product size was smaller (0.2 kg vs. 1 kg) compared to that of the present study or that used by . Table 4 lists the WHC and cook yield results for the cooked samples.…”

Advances in radio frequency and ohmic heating of meats

“…However, the meat product and RF cooking system used by Laycock et al (2003) were substantially different to that used in the present case. Brunton et al (2005) also reported no significant difference (P P 0.05) in Kramer shear, texture profile analysis and penetration test values of the small diameter comminuted sausage type product (white pudding). These workers used the same RF oven to that used in the present study, though a different cooking cell was used, and product size was smaller (0.2 kg vs. 1 kg) compared to that of the present study or that used by .…”

Radio frequency heating of comminuted meats - considerations in relation to microbial challenge studies

“…However, it is accepted that RF heating is a volumetric form of heating and this has been illustrated by fibre optic temperature profiles for a range of meats cooked using the current setup by Zhang, Lyng, and Brunton (2004), Zhang, Lyng, and Brunton (2006) and Brunton et al (2005). These profiles show linear temperature increases during RF cooking followed by a plateau in the 2 min holding period while samples were held in 80°C circulating water.…”