Document Detail


Ohmic heating of meats: Electrical conductivities of whole meats and processed meat ingredients.
MedLine Citation:
PMID:  20416659     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
The ohmic heating rate of a food is highly influenced by its electrical conductivity (σ). A survey of σ values of commonly used meat ingredients when dispersed as 5% (w/w) aqueous solutions/suspensions was undertaken. A subset was further investigated at typical usage levels in solution/suspension, and/or when incorporated into beef blends, while σ of selected cuts from five meat species (beef, pork, lamb, chicken and turkey) was also measured. Measurements were made from 5 to 85°C and showed a linear increase in σ values with increasing temperature. In processed beef, addition of sodium chloride and phosphate (P22) caused a significant increase in σ which in turn would lead to an increase in ohmic heating rates. Furthermore, whole meats with lower endogenous fat or processed meats with the least added fat displayed higher σ and reduced ohmic heating times. In beef maximum σ was observed when fibres were aligned with the current flow.
Authors:
Markus Zell; James G Lyng; Denis A Cronin; Desmond J Morgan
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Publication Detail:
Type:  Journal Article     Date:  2009-07-15
Journal Detail:
Title:  Meat science     Volume:  83     ISSN:  0309-1740     ISO Abbreviation:  Meat Sci.     Publication Date:  2009 Nov 
Date Detail:
Created Date:  2012-08-03     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  England    
Other Details:
Languages:  eng     Pagination:  563-70     Citation Subset:  -    
Affiliation:
School of Agriculture, Food Science and Veterinary Medicine, College of Life Sciences, University College Dublin, Belfield, Dublin 4, Ireland.
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