Radio frequency cooking of ground, comminuted and muscle meat products

Laycock, L.; Piyasena, P.; Mittal, G.S.

doi:10.1016/s0309-1740(02)00311-x

Cited by 88 publications

(64 citation statements)

References 9 publications

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“…However, quality can be effected. Laycock, Piyasena, and Mittal (2003) reported that RF heating at 27.12 MHz could reduce cooking times up to 90% in whole and minced beef but that the eating quality, and particularly the texture, of some of the products was adversely affected (Mckenna, Lyng, Brunton, & Shirsat, 2006).…”

Section: Introductionmentioning

confidence: 99%

Dielectric properties of chicken and fish muscle treated with microbial transglutaminase

2010

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Section: Introductionmentioning

confidence: 99%

Dielectric properties of chicken and fish muscle treated with microbial transglutaminase

2010

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“…Cooking of ham products with novel rapid technologies e.g. radio-frequency heating has been studied in recent years (Zhang et al 2004a(Zhang et al , 2006Laycock et al 2003) and has been shown to significantly reduce cooking times while maintaining quality attributes comparable to conventional cooking. By comparison, ohmic heating, which is suggested to heat food more rapidly and uniformly leading to a milder thermal treatment (Icier and Bozkurt 2009), can provide even greater energy efficiencies as the electrical energy is directly channelled through the product, although its commercial application in the meat sector has not yet been adopted.…”

Section: Introductionmentioning

confidence: 99%

Quality Evaluation of an Ohmically Cooked Ham Product

Zell

Lyng

Morgan

et al. 2009

Food Bioprocess Technol

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Selected parameters (cooking loss, instrumental colour and texture and sensory quality) of a brine-injected pork muscle cooked by a novel and rapid ohmic cooking protocol were examined and compared with those obtained in conventionally cooked samples. Ohmic samples were cooked using either a low-temperature long-time (LTLT) protocol (2 min equilibration, 5 min ohmic heating to 70°C, 8 min holding) or a high-temperature short-time (HTST) procedure (2 min equilibration, 6 min ohmic heating to 95°C) performed within a hot air cabinet set at 80°C (LTLT) and 100°C (HTST). Conventional cooking (steam oven at 80°C for 120 min) was conducted to a core temperature of 70°C. The LTLT treatment gave a much lower cooking loss value (4-5% lower, p<0.05) than the other treatments, though the full magnitude of this difference was not completely reflected in the proximate composition of the cooked products. Ohmically cooked ham showed a significantly (p<0.05) lighter surface colour with Hunter L values of 65.3 (LTLT) and 63.5 (HTST) relative to the control (61.4). Texture profile analysis (TPA) indicated a significant difference (p<0.05) in hardness (N) especially between the HTST surface (82.1 N) and the conventional centre (58.8 N). Although the ohmic cooking protocols yielded products with quite acceptable eating qualities, sensory evaluation found the overall quality of the conventionally cooked ham to be significantly (p<0.05) superior, indicating that further optimisation of the ohmic cooking protocols would be required prior to any commercial adoption.

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“…Ground beef products vary considerably in their composition, which influences RF heating characteristics (Nagaraj et al, 2015). The timeetemperature profile of the homogenate sample during RF heating followed a trend as reported by Laycock, Piyasena, and Mittal (2003) for RF cooked comminuted beef. Equipment setup and power used could, however, substantially affect overall RF heating characteristics of products.…”

Section: Resultsmentioning

confidence: 81%