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

• Published in: Meat science Vol. 93; no. 3; pp. 441 - 448
• Main Authors: Yildiz-Turp, G., Sengun, I.Y., Kendirci, P., Icier, F.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.03.2013
• Subjects: Cooking; Cooking - methods; Electric Conductivity; electrical conductivity; Electricity; energy; Food Safety; heat; Hot Temperature; livestock and meat industry; Meat - analysis; Meat - standards; meat products; meat quality; microbiological quality; Microbiology; nutritive value; Ohmic; ohmic heating; Quality; Toxicology; Toxicology; Cooking; Ohmic; Microbiology; Quality
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2012.10.013

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. ► The effects of ohmic cooking on quality of meat and meat products. ► The advantages of ohmic cooking include shorter processing times and higher yields. ► Ohmic cooking develops a uniform but lighter and less red colour in meat. ► Ohmic cooking may enhance the microbiological safety of meat products. ► More research is needed to optimize ohmic cooking in meat based products.