Radio frequency cooking of pork hams followed with conventional steam cooking

Muñoz, Israel; Serra, X.; Guàrdia, M. Dolors; Fartdinov, Dinar; Arnau, J.; Picouet, Pierre; Gou, P.

doi:10.1016/j.lwt.2020.109104

Cited by 19 publications

(7 citation statements)

References 23 publications

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“…Radio frequency has been studied and applied for various purposes in food processing such as cooking [50], tempering [51], stabilization [52], disinfestation [53], pasteurization [54], roasting [55] and drying [56]. Drying using RF was one of the most important and effective application of RF.…”

Section: Review Of the Drying Techniques Using Radio Frequencymentioning

confidence: 99%

A Review of Drying Methods Assisted by Infrared Radiation, Microwave and Radio Frequency

Hay¹,

Huy²,

Kien³

2023

A Comprehensive Review of the Versatile Dehydration Processes

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The study focused on reviewing modern and effective drying methods assisted by infrared radiation, microwave and radio frequency. In which, the drying results of previous studies were reviewed to clarify the drying efficiency of drying methods with the support of infrared radiation, microwave and radio frequency. The review results showed that the radiant heating mechanism of infrared radiation and the volumetric heating mechanism of microwave and radio frequency supported the process of material heating and moisture diffusion within the material. As a result, the drying process achieved high drying efficiency, the drying time was significantly shortened and the quality of the dried products was improved both in terms of sensory quality and nutritional quality. The study of the application of infrared radiation, microwave and radio frequency in drying technique had a high scientific, technological and practical significance. This would be the foundation for finding suitable drying methods and drying modes to improve drying efficiency as well as the quality of dried products.

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Section: Review Of the Drying Techniques Using Radio Frequencymentioning

confidence: 99%

A Review of Drying Methods Assisted by Infrared Radiation, Microwave and Radio Frequency

Hay¹,

Huy²,

Kien³

2023

A Comprehensive Review of the Versatile Dehydration Processes

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“…The samples were categorized into raw meat (RM), FPE, and cooked ham (CH), and a detailed sample overview is provided in Table 1. Analysis using culture-dependent methods was conducted on nine vacuum-packed cooked ham lots (1)(2)(3)(4)(5)(6)(7)(8)(9) during cold storage at 4 • C. The study was divided into three phases.…”

Section: Study Design and Samplingmentioning

confidence: 99%

Characterization of Leuconostoc carnosum and Latilactobacillus sakei during Cooked Pork Ham Processing

Mustedanagic,

Schrattenecker,

Dzieciol

et al. 2023

Foods

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Cooked ham is a popular, ready-to-eat product made of pork meat that is susceptible to microbial growth throughout its shelf life. In this study, we aimed to monitor the microbial growth and composition of nine vacuum-packed cooked ham lots using plate counting until the microbial limit of 7.4 log10 AMC/LAB CFU/g was exceeded. Eight out of nine lots exceeded the microbial limit after 20 days of storage. Lactic acid bacteria strains, particularly Leuconostoc carnosum and Latilactobacillus sakei, prevailed in vacuum-packed cooked ham. Leuconostoc carnosum 2 (Leuc 2) and Latilactobacillus sakei 4 (Sakei 4) were isolated from raw meat and the post-cooking area of the food processing facility. Carbohydrate utilization patterns of Leuc. carnosum PFGE types isolated from raw meat and the food processing environment differed from those isolated from cooked ham. These findings demonstrate how raw meat and its processing environment impact the quality and shelf life of cooked ham.

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“…Radio frequency heated samples had lower redness values and lipid oxidation rates compared to the other samples [56] Pork hams Radio frequency heating Radio frequency heating enabled 50% reduction of processing time. The best results were obtained by combining traditional steam heating with radio frequency method, with little differences in sensory quality being observed compared with the traditional steam process [57] Beef steaks Radio frequency heating…”

Section: Muscle Food Product Thermal Treatments Main Findings Referencementioning

confidence: 99%

Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances

et al. 2020

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Muscle food products play a vital role in human nutrition due to their sensory quality and high nutritional value. One well-known challenge of such products is the high perishability and limited shelf life unless suitable preservation or processing techniques are applied. Thermal processing is one of the well-established treatments that has been most commonly used in order to prepare food and ensure its safety. However, the application of inappropriate or severe thermal treatments may lead to undesirable changes in the sensory and nutritional quality of heat-processed products, and especially so for foods that are sensitive to thermal treatments, such as fish and meat and their products. In recent years, novel thermal treatments (e.g., ohmic heating, microwave) and non-thermal processing (e.g., high pressure, cold plasma) have emerged and proved to cause less damage to the quality of treated products than do conventional techniques. Several traditional assessment approaches have been extensively applied in order to evaluate and monitor changes in quality resulting from the use of thermal and non-thermal processing methods. Recent advances, nonetheless, have shown tremendous potential of various emerging analytical methods. Among these, spectroscopic techniques have received considerable attention due to many favorable features compared to conventional analysis methods. This review paper will provide an updated overview of both processing (thermal and non-thermal) and analytical techniques (traditional methods and spectroscopic ones). The opportunities and limitations will be discussed and possible directions for future research studies and applications will be suggested.

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Radio frequency cooking of pork hams followed with conventional steam cooking

Cited by 19 publications

References 23 publications

A Review of Drying Methods Assisted by Infrared Radiation, Microwave and Radio Frequency

A Review of Drying Methods Assisted by Infrared Radiation, Microwave and Radio Frequency

Characterization of Leuconostoc carnosum and Latilactobacillus sakei during Cooked Pork Ham Processing

Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances

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