Radio frequency heating on food of animal origin: a review

Rosa, A. E. Di; Bressan, Fernando; Leone, F.; Falqui, Luciano; Chiofalo, V.

doi:10.1007/s00217-019-03319-8

Cited by 17 publications

(13 citation statements)

References 73 publications

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“…Liu, W. and colleagues, 2016, explored the impact of RF heating on the color, water holding limit, and surface of three kinds of meat items (comminuted, ground or muscle). Their examination tracked down that the edible nature of some meat items was unfavorably influenced, particularly the texture [43]. Different authors compared the quality of meat items prepared by RF heating and steam heating.…”

Section: Application Of Radio Frequency In Meat Productsmentioning

confidence: 99%

Novel Techniques for Microbiological Safety in Meat and Fish Industries

et al. 2021

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The consumer tendency towards convenient, minimally processed meat items has placed extreme pressure on processors to certify the safety of meat or meat products without compromising the quality of product and to meet consumer’s demand. This has prompted difficulties in creating and carrying out novel processing advancements, as the utilization of more up-to-date innovations may influence customer decisions and assessments of meat and meat products. Novel advances received by the fish and meat industries for controlling food-borne microbes of huge potential general wellbeing concern, gaps in the advancements, and the requirement for improving technologies that have been demonstrated to be effective in research settings or at the pilot scale shall be discussed. Novel preparing advancements in the meat industries warrant microbiological approval before being named as industrially suitable alternatives and authorizing infra-structural changes. This miniature review presents the novel techniques for the microbiological safety of meat products, including both thermal and non-thermal methods. These technologies are being successfully implemented and rationalized in subsisting processing surroundings.

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Section: Application Of Radio Frequency In Meat Productsmentioning

confidence: 99%

Novel Techniques for Microbiological Safety in Meat and Fish Industries

et al. 2021

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“…Indeed, High‐temperature short‐time (HTST) type processes are preferred by the food processing industry to reduce the adverse thermal degradation in food quality while ensuring food safety for liquid food (Varghese, Pandey, Radhakrishna, & Bawa, 2014). In this sense, the advantage of microwave heating is that the process is fast and can significantly reduce the come‐up time (CUT) to the desired process temperature (Di Rosa, Bressan, Leone, Falqui, & Chiofalo, 2019). Woo, Rhee, and Park (2000) have investigated the mechanism of microbial cell inactivation by microwave heating, they revealed that in addition to inactivation, the microwave radiation caused severe damage on the surface of Escherichia coli cells, and there was no significant change in Bacillus subtilis cells.…”

Section: Introductionmentioning

confidence: 99%

Effect of sonication on microwave inactivation of Escherichia coli in an orange juice beverage

Kernou

Belbahi

Amir

et al. 2021

J Food Process Engineering

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The survival of Escherichia coli ATCC 25922 in orange juice treated with microwave and/or ultrasound was evaluated; Weibull model was fitted to survival curves to describe inactivation kinetics; and the effect of combined microwave‐ultrasound treatments was assessed. Ultrasonic treatment (42 kHz) has no significant effect on the survival rate reduction (1.3 log for 60 min of sonication) of E. coli. However, sonication can increase the efficiency of microwave inactivation. The use of ultrasound as pre‐treatment was more effective than when used in post‐treatment, that is, a reduction of 8.0 log was achieved by a combination of ultrasound (20 min) followed by a microwave (900 W/30 s), while 4.0 log was obtained when these both processes were reversed. The scale parameter α estimated from microwave‐inactivation kinetics combined with an ultrasound pre‐treatment was found to be lower than those obtained with a post‐treatment, which, in turn, are lower than those estimated for microwave or ultrasound alone. These results demonstrate the effectiveness of ultrasound as a pre‐treatment to improve the inactivation of E. coli by microwave processing in orange juice beverages. Practical applications High‐temperature short‐time (HTST) type processes are preferred by the food industry to reduce the adverse thermal degradation in food quality while ensuring food safety for liquid food. The microwave heating is fast and can significantly reduce the come‐up time to the desired process temperature. The hydrodynamic action of ultrasound on microorganisms is a great potential to improve microbial decontamination efficiency by microwave processing. This study contributes to the design and control of an effective combination treatment of ultrasound and microwave to improve pasteurization processes for orange juice beverages.

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“…Heating processes, for instance, precooking, cooking, baking, drying, pasteurization, and sterilization, are an alternative for the industrialization of rabbit meat. Electromagnetic heating, including both microwave (MW) and radiofrequency, has been used to heat meat products (Altemimi et al., 2019; Di Rosa et al., 2019). However, in order to obtain an effective application of MW heating, it is necessary to know the material properties.…”

Section: Introductionmentioning

confidence: 99%

Dielectric properties of fresh rabbit meat in the microwave range

Gómez‐Salazar

Alvarado-Iglesias

Kaur

et al. 2021

Journal of Food Science

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Dielectric properties (DPs) of fresh rabbit meat in the microwave range (0.5 to 20 GHz) were determined. Three different muscles (Biceps femoris, Tensor fasciae latae, and Longissimus thoracis) from California rabbits (male and female) were measured with the open‐ended coaxial probe method at temperatures of 20, 40, and 60 °C. To assess the possible effect of age, females of 100 and 180 days old were analyzed. DPs were affected by frequency, muscle type, age, gender, and temperature (p < 0.05). Dielectric constant decreased with increasing frequency. Loss factor decreased from 0.5 to 2.5 GHz due to ionic conduction, followed by an increase up to 20 GHz, dominated by dipolar relaxation. Practical Application These results are key parameters for further quality sensing applications and for heating processes of meat rabbit using microwaves. Longer penetration depths were achieved at 915 MHz; this frequency is recommended for further applications. Besides, dielectric properties have potential to be a tool for identification of gender and age for slaughtered rabbits.

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Radio frequency heating on food of animal origin: a review

Cited by 17 publications

References 73 publications

Novel Techniques for Microbiological Safety in Meat and Fish Industries

Novel Techniques for Microbiological Safety in Meat and Fish Industries

Effect of sonication on microwave inactivation of Escherichia coli in an orange juice beverage

Dielectric properties of fresh rabbit meat in the microwave range

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