Quality of radio frequency heated pork leg and shoulder ham

Zhang, Lu; Lyng, James G.; Brunton, Nigel P.

doi:10.1016/j.jfoodeng.2005.04.050

Cited by 30 publications

(19 citation statements)

References 24 publications

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“…However, it is accepted that RF heating is a volumetric form of heating and this has been illustrated by fibre optic temperature profiles for a range of meats cooked using the current setup by Zhang, Lyng, and Brunton (2004), Zhang, Lyng, and Brunton (2006) and Brunton et al (2005). These profiles show linear temperature increases during RF cooking followed by a plateau in the 2 min holding period while samples were held in 80°C circulating water.…”

Section: Prediction Of Temperature Profiles and Calculation Of Pasteumentioning

confidence: 91%

Radio frequency heating of comminuted meats - considerations in relation to microbial challenge studies

et al. 2010

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Section: Prediction Of Temperature Profiles and Calculation Of Pasteumentioning

confidence: 91%

Radio frequency heating of comminuted meats - considerations in relation to microbial challenge studies

et al. 2010

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“…Cooking of ham products with novel rapid technologies e.g. radio-frequency heating has been studied in recent years (Zhang et al 2004a(Zhang et al , 2006Laycock et al 2003) and has been shown to significantly reduce cooking times while maintaining quality attributes comparable to conventional cooking. By comparison, ohmic heating, which is suggested to heat food more rapidly and uniformly leading to a milder thermal treatment (Icier and Bozkurt 2009), can provide even greater energy efficiencies as the electrical energy is directly channelled through the product, although its commercial application in the meat sector has not yet been adopted.…”

Section: Introductionmentioning

confidence: 99%

Quality Evaluation of an Ohmically Cooked Ham Product

Zell

Lyng

Morgan

et al. 2009

Food Bioprocess Technol

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Selected parameters (cooking loss, instrumental colour and texture and sensory quality) of a brine-injected pork muscle cooked by a novel and rapid ohmic cooking protocol were examined and compared with those obtained in conventionally cooked samples. Ohmic samples were cooked using either a low-temperature long-time (LTLT) protocol (2 min equilibration, 5 min ohmic heating to 70°C, 8 min holding) or a high-temperature short-time (HTST) procedure (2 min equilibration, 6 min ohmic heating to 95°C) performed within a hot air cabinet set at 80°C (LTLT) and 100°C (HTST). Conventional cooking (steam oven at 80°C for 120 min) was conducted to a core temperature of 70°C. The LTLT treatment gave a much lower cooking loss value (4-5% lower, p<0.05) than the other treatments, though the full magnitude of this difference was not completely reflected in the proximate composition of the cooked products. Ohmically cooked ham showed a significantly (p<0.05) lighter surface colour with Hunter L values of 65.3 (LTLT) and 63.5 (HTST) relative to the control (61.4). Texture profile analysis (TPA) indicated a significant difference (p<0.05) in hardness (N) especially between the HTST surface (82.1 N) and the conventional centre (58.8 N). Although the ohmic cooking protocols yielded products with quite acceptable eating qualities, sensory evaluation found the overall quality of the conventionally cooked ham to be significantly (p<0.05) superior, indicating that further optimisation of the ohmic cooking protocols would be required prior to any commercial adoption.

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“…Tang et al (2005) also indicated no significant difference between texture profile of RF and steam cooked turkey rolls. In contrast, according to the research of Zhang et al (2006) RF cooked leg and shoulder ham had higher Warner-Bratzler shear values than their steam cooked counterparts.…”

Section: Warner-bratzler Shear Testmentioning

confidence: 86%

“…However, the risks of arcing and thermal runaway are the main problems that limit the use of RF heating in the food industry (Zhao, Flugstad, Kolbe, Park, & Wells, 2000). However, RF cooking of ham, pork, ground and comminuted meat products, and turkey breast meat has been studied and compared to the conventionally cooked counterparts Laycock, Piyasena, & Mittal, 2003;Zhang, Lyng, & Brunton, 2004;Zhang, Lyng, & Brunton, 2006).…”

Section: Introductionmentioning

confidence: 99%