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Effect of ohmic treatment on quality characteristic of meat: A review.
MedLine Citation:
PMID:  23273448     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
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.
Authors:
G Yildiz-Turp; I Y Sengun; P Kendirci; F Icier
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Publication Detail:
Type:  Journal Article     Date:  2012-11-09
Journal Detail:
Title:  Meat science     Volume:  93     ISSN:  1873-4138     ISO Abbreviation:  Meat Sci.     Publication Date:  2013 Mar 
Date Detail:
Created Date:  2012-12-31     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  England    
Other Details:
Languages:  eng     Pagination:  441-8     Citation Subset:  IM    
Copyright Information:
Copyright © 2012 Elsevier Ltd. All rights reserved.
Affiliation:
Ege University Engineering Faculty Food Engineering Department - Izmir, Turkey. Electronic address: gulen.yildiz.turp@ege.edu.tr.
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