Effects of endpoint temperature and thickness on quality of whole muscle non-intact steaks cooked in a Radio Frequency oven

Rincon, Angela Maria; Singh, Rakesh K.; Stelzleni, A. M.

doi:10.1016/j.lwt.2015.07.017

Cited by 23 publications

(10 citation statements)

References 37 publications

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“…The location, shape, and distance between RF plate electrodes are important factors contributing to RF-treated meat temperature uniformity ( Uyar et al , 2014 ). Additionally, arcing and thermal runaway during processing result in local block surface and corner overheating ( Rincon et al , 2015 ). Therefore, this study was performed to examine the effects of tempering using a newly developed RF tempering system (1000 and 1500 W) with a curved-electrode, forced-air convection (FC), and water immersion (WI) (4°C and 20°C) on the quality characteristics of cylindrically shaped-frozen pork loin.…”

Section: Introductionmentioning

confidence: 99%

Effects of 27.12 MHz Radio Frequency on the Rapid and Uniform Tempering of Cylindrical Frozen Pork Loin (Longissimus thoracis et lumborum)

Choi¹,

Park²,

Yang³

et al. 2017

Korean Journal for Food Science of Animal Resources

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Quality characteristics of frozen cylindrical pork loin were evaluated following different tempering methods: 27.12 MHz curved-electrode radio frequency (RF) at 1000 and 1500 W, and forced-air convection (FC) or water immersion (WI) at 4°C and 20°C. The developed RF tempering system with the newly designed curved-electrode achieved relatively uniform tempering compared to a parallel-plate RF system. FC tempering at 4°C was the most time-consuming process, whereas 1500 W RF was the shortest. Pork sample drip loss, water holding capacity, color, and microbiological quality declined after WI tempering at 20°C. Conversely, RF tempering yielded minimal sample changes in drip loss, microstructure, color, and total aerobic bacteria counts, along with relatively uniform internal sample temperature distributions compared to those of the other tempering treatments. These results indicate that curved-electrode RF tempering could be used to provide rapid defrosting with minimal quality deterioration of cylindrical frozen meat block products.

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Section: Introductionmentioning

confidence: 99%

Effects of 27.12 MHz Radio Frequency on the Rapid and Uniform Tempering of Cylindrical Frozen Pork Loin (Longissimus thoracis et lumborum)

Choi¹,

Park²,

Yang³

et al. 2017

Korean Journal for Food Science of Animal Resources

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“…In studies by Otto et al (2004) and Christensen (2003), increase in the weight of the meat was found to be directly related to increase in cooking loss. Furthermore, Rincon et al (2015) showed that the drip loss of cooked beef steaks was inversely related to heat transmission. In the current study, a greater steak weight could have led to an increased drip loss, thereby lowering heat transmission and increasing ESCT.…”

Section: Experimental Safe Cooking Timesmentioning

confidence: 99%

“…In the current study, a greater steak weight could have led to an increased drip loss, thereby lowering heat transmission and increasing ESCT. Additionally, Obuz et al (2014) and Rincon et al (2015) noted increased drip loss in mechanically tenderized steaks because mechanical tenderization could disrupt and open up the muscle structure, allowing moisture to escape from the interior of the meat more easily.…”

Section: Experimental Safe Cooking Timesmentioning

confidence: 99%

Modeling Techniques for Prediction of Safe Cooking Times of Mechanically Tenderized Beef Steaks

Saha

Jadeja

Mafi

et al. 2018

Meat and Muscle Biology

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Microbial safety issues related to mechanically tenderized beef have become prevalent, resulting in new labeling regulations for mechanically tenderized raw or partially cooked beef products. These products must bear labels to include validated cooking instructions, with specifications for minimum internal temperatures, to ensure that they are fully cooked. However, validation of cooking instructions for individual steak cuts of different sizes and weights is costly and time consuming. The objective of this study was to utilize predictive modeling techniques to determine safe cooking times for various mechanically tenderized steaks, cooked to an internal temperature of 70 to 71°C. A total of 162 steaks of various types (top round, knuckle, strip loin, top sirloin, sirloin cap, tri-tip, ribeye, flap, and flank), thicknesses (1.27, 2.54, and 3.81 cm), and weights (113 to 567 g) were used. Prior to cooking, samples were needle-tenderized, cut, vacuum-packaged, and refrigerated. Steak dimensions (width, thickness, and length) were measured prior to each cooking experiment. Samples were cooked on a flat-top-grill until they reached an internal temperature of 70 to 71°C, and the time taken to reach that temperature was defined as the Experimental Safe Cooking Time (ESCT). A thermocouple, attached to a data logger, recorded the steak-center temperature every 10 s. The time-temperature profiles obtained were used to determine the rate of temperature increase (RTI). Data generated through the experiments was used for model development and determination of predicted safe cooking time (PSCT) for steaks. The thickness, weight, and RTI of the steaks were identified as factors that had a 60% or higher correlation with the ESCT. Prediction accuracy of the regression model was 79%, with no significant differences (P < 0.01) between the ESCT and PSCT. This approach could help the meat industry formulate safe cooking times of various steak cuts, without repeating costly validation studies.

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“…Rincon vd., 2015 radyo frekans ısıtma (27.12 MHz, 6kW) uygulanan farklı kalınlıklarda (1.2-1.9-2.5 cm) sığır eti bifteklerinin fizikokimyasal özelliklerini incelemiştir [70]. Bifteklerin pişirilmesinde farklı son nokta sıcaklıkları (55, 65, 75˚C) belirlenmiştir.…”

Section: Radyo Frekans Isıtmaunclassified

Et Teknolojisinde Alternatif Isıtma Yöntemleri

Candan

Bağdatlı

2018

El-Cezeri Fen Ve Mühendislik Dergisi

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Et, kimyasal bileşimi nedeniyle hızla bozulabilen bir gıdadır. Bu nedenle etin muhafazası için çeşitli yöntemler kullanılmaktadır. Haşlama, kavurma gibi geleneksel ısıtma yöntemleri, gıdaların raf ömrünün uzatılmasını ve mikrobiyal açıdan gıda güvenliğini sağlamaktadır. Ancak et ve et ürünlerinin besin değerinde ve duyusal niteliklerinde kayıplar meydana gelmektedir. Bunun yanı sıra geleneksel ısıtma yöntemlerinde işlem süresinin uzun olması nedeniyle enerji kullanımı fazla olmaktadır. Gıdaların geleneksel yöntemlerle pişirilmesi sonucunda fiziksel ve kimyasal yapılarında gerçekleşen değişimlerin sebep olduğu renk, tekstür gibi özelliklerindeki değişimler, ürün kalitesinde belirleyici rol oynamaktadır. Bu işlemler sırasında gıda kalitesinin bozulması tüketici kabulünde endişe kaynağıdır. Tüketici memnuniyetini sağlamak amacıyla bilim insanları daha güvenli ve besleyici gıda ürünleri üretmek için çeşitli gıda işleme teknolojilerini araştırmaktadır. Bu teknolojiler arasında son yıllarda ortaya çıkan alternatif ısıtma yöntemleri olarak kullanılan ohmik ısıtma, mikrodalga ısıtma, radyo frekans ısıtma ve infrared ısıtma dikkat çekmektedir. Bunun nedeni, geleneksel yöntemlere kıyasla alternatif yöntemler, gıda güvenliği açısından yarar sağlarken, işlem sürelerini azaltarak enerji tüketiminin korunmasını sağlamaktadır. Ayrıca bu teknikler et endüstrisinde gıdaların besin öğeleri içeriği ile fonksiyonel ve duyusal özelliklerinin korunmasını da sağlamaktadır. Gelecekte, geliştirilen alternatif ısıtma tekniklerinin, günümüzde kullanılan geleneksel ısıtma yöntemlerin yerini alacağı düşünülmektedir.

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Effects of endpoint temperature and thickness on quality of whole muscle non-intact steaks cooked in a Radio Frequency oven

Cited by 23 publications

References 37 publications

Effects of 27.12 MHz Radio Frequency on the Rapid and Uniform Tempering of Cylindrical Frozen Pork Loin (Longissimus thoracis et lumborum)

Effects of 27.12 MHz Radio Frequency on the Rapid and Uniform Tempering of Cylindrical Frozen Pork Loin (Longissimus thoracis et lumborum)

Modeling Techniques for Prediction of Safe Cooking Times of Mechanically Tenderized Beef Steaks

Et Teknolojisinde Alternatif Isıtma Yöntemleri

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