Effects of 27.12 MHz Radio Frequency on the Rapid and Uniform Tempering of Cylindrical Frozen Pork Loin (Longissimus thoracis et lumborum)

Abstract

Quality characteristics of frozen cylindrical pork loin were evaluated following different tempering methods: 27.12 MHz curved-electrode radio frequency (RF) at 1000 and 1500 W, and forced-air convection (FC) or water immersion (WI) at 4°C and 20°C. The developed RF tempering system with the newly designed curved-electrode achieved relatively uniform tempering compared to a parallel-plate RF system. FC tempering at 4°C was the most time-consuming process, whereas 1500 W RF was the shortest. Pork sample drip loss, water holding capacity, color, and microbiological quality declined after WI tempering at 20°C. Conversely, RF tempering yielded minimal sample changes in drip loss, microstructure, color, and total aerobic bacteria counts, along with relatively uniform internal sample temperature distributions compared to those of the other tempering treatments. These results indicate that curved-electrode RF tempering could be used to provide rapid defrosting with minimal quality deterioration of cylindrical frozen meat block products.

Physicochemical properties and structural changes of chicken breast meat subjected to radio frequency tempering combined with conventional thawing treatments

“…these results are consistent with those reported by Choi, Park, Yang, et al (2017). Less structural damage corresponded to larger muscle cell areas and smaller intracellular space areas in FM samples, and severe tissue damage resulted in the thawed meat having decreased water-holding capacity (Li et al, 2020).…”

“…After thawing, the muscle cell damage due to the formation of ice crystals resulted in increased cavities between muscle fibers. Choi, Park, Yang, et al (2017) reported that the formation of intracellular and extracellular ice crystals during freezing and thawing processes caused tissue damage, thereby resulting in high drip and thawing losses (Choi, Park, Yang, et al, 2017;Kaewkot et al, 2022). The RFWI and RFAC samples had significantly larger muscle cell areas than those of the WI and AC samples (Figure 3).…”

Effect of Different Storage-Temperature Combinations on Longissimus dorsi Quality upon Sous-vide Processing of Frozen/Thawed Pork

“…The principle aim of the meat industry is to produce safe products while improving sensory, texture, and quality properties and ensuring oxidative stability (Dominguez-Hernandez et al, 2018). The effects of freezing, which increases shelf life by preventing oxidative degradation, on product quality has been extensively studied (Choi et al., 2017; Leygonie et al, 2012a; Soyer et al, 2010). Tenderness and juiciness, which comprise crucial properties for consumers, exhibit more positive results upon freezing/thawing rather than chilling meat (Lagerstedt et al, 2008).…”

Physicochemical and structural properties of beef meat thawed using various methods

“…The methods given by Choi et al [8] was used to calculate cooking loss. The thawed sample (50 g) was placed in a polyethylene bag and cooked for 25 min at 80°C in a water bath (GFL 1052, Germany) until it reached 75°C.…”

“…Many factors, including the thawing process, can affect meat quality [7]. Several studies have examined the effects of different thawing methods on changes in meat quality, such as water retention, tenderness, color, and flavor [15,16,42]; lipid oxidation [22], and microbial growth [8], but there is little information on the microstructural effects of different thawing techniques on histomorphological techniques. Official standards do not provide information on the assessment of the thawing process and its impact on food.…”