Development of Dry Aging Period Shortening with Radio Frequency

Kim, Jinse; Son, Jae Yong; Choi, Dong Soo; Kim, Yong Hoon; Park, Chun Wan

doi:10.13050/foodengprog.2021.25.4.401

Cited by 1 publication

(4 citation statements)

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“…The redness and yellowness of RF‐T beef at 25 W/kg were significantly lower than those of the control because the bottom surface of aged beef was slightly dried, and these results are consistent with those obtained by Kim et al. (2021). The CIELAB color of the inner sliced surfaces for each treatment had no significant difference, like in Section 3.1 (data were not included).…”

Section: Resultssupporting

confidence: 91%

“…slightly dried, and these results are consistent with those obtained by Kim et al (2021). The CIELAB color of the inner sliced surfaces for each treatment had no significant difference, like in Section 3.1 (data were not included).…”

Section: Beef Temperature and Qualities From Different Rf Heating Pow...supporting

confidence: 87%

“…Since oxygen–hemoglobin dissociation is affected by physical conditions, such as temperature and oxygen and carbon dioxide levels (Mancini & Hunt, 2005; Woyke et al., 2021), beef color is also affected by these environmental conditions (Kim et al., 2021). The redness and yellowness of RF‐T beef at 25 W/kg were significantly lower than those of the control because the bottom surface of aged beef was slightly dried, and these results are consistent with those obtained by Kim et al.…”

Section: Resultsmentioning

confidence: 99%

“…Since oxygen-hemoglobin dissociation is affected by physical conditions, such as temperature and oxygen and carbon dioxide levels (Mancini & Hunt, 2005;Woyke et al, 2021), beef color is also affected by these environmental conditions (Kim et al, 2021). The redness and yellowness of RF-T beef at 25 W/kg were significantly lower than those of the control because the bottom surface of aged beef was TA B L E 2 Estimated marginal means (EMMs) of weight loss, CIELAB color, pH, slice shear force (SSF), and microbial amount for the control and 48 h radio frequency tenderization (RF-T) of beef (grade 2) with different RF heating powers and same −20 F I G U R E 7 Time-temperature profiles of centers of radiofrequency tenderized (RF-T) beef with different specific radiofrequency heating powers of 15, 20, and 25 W/kg and chamber temperature of the cooling for the 25 W/kg treatment.…”

Section: Beef Temperature and Qualities From Different Rf Heating Pow...mentioning

confidence: 99%

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Optimal conditions for beef tenderization through radiofrequency heating with cold air

Kim,

Choi,

Kim

et al. 2023

Journal of Food Science

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High‐temperature (15–37°C) aging can shorten the tenderizing time of beef; however, the use of constant temperature heating can lead to microbial spoilage. This study tested radiofrequency (RF) tenderization (RF‐T) to find the appropriate conditions for the aging‐like effect of beef without microbial spoilage. After subjecting beef to 22 h RF‐T with four different cooling temperatures (15, 5, −10, and −20°C), the proliferated aerobic bacteria on the surface showed a concentration of 6–6.2 log CFU/g at −10 and −20°C, lower than 7–7.5 log CFU/g at 15 and 5°C. When beef was treated with 25 W/kg RF heating power for 48 h RF‐T, the estimated reduction rate of the sliced shear force (SSF) and the increase rate of glutamic acid based on the weight before RF‐T were 22.6% and 1.51‐fold, which were greater than 19.6% and 1.37‐fold with 20 W/kg, and 11.0% and 1.11‐fold with 15 W/kg. The optimal specific RF heating power was calculated as 30 W/kg from the results’ extrapolation. When processed for 48 h under optimal conditions (30 W/kg specific RF heating power, −20°C cooling air), the tenderization rate and the increased rates of free amino acids based on the weight before RF‐T of beef reached over 20% and 1.5‐fold with 5.22 log CFU/g aerobic bacteria, which was lesser than the Korean regulation value of 6.7 log CFU/g (5 × 106 CFU/g). Therefore, RF‐T could be proposed as a promising high‐temperature tenderization method with lowered risk of microbial spoilage.Practical ApplicationWe showed that lowering the chamber temperature during RF‐T was effective in surface drying and inhibiting aerobic bacteria. RF‐T for 24–48 h with 30 W/kg specific RF heating power had an aging‐like effect given tenderization and increase in FAAs. Moreover, by providing the matching circuit and impedance during RF‐T, this method could be industrially reproducible.

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Section: Resultssupporting

confidence: 91%

Section: Beef Temperature and Qualities From Different Rf Heating Pow...supporting

confidence: 87%