Rapid pasteurisation of meats using radio frequency or ohmic heating
4 September 2007 | By James Lyng, UCD Dublin, School of Agriculture, Food Science and Veterinary Medicine
This article introduces the use of radio frequency (RF) and ohmic (OH) heating for meat pasteurisation and gives a brief overview of some UCD Dublin findings on the quality of OH and RF cooked meats. RF and OH vs. conventional pasteurisation of meat In pasteurising meat, the aim is to…