Recent findings on the ohmic heating application in meat products

Abstract

Ohmic heating (OH) has emerged as a promising technology with proven effectiveness in liquid samples, but its application to solid foods, particularly meat products, presents challenges. This review delves into recent findings regarding how OH impacts meat products’ structural, functional, and technological aspects, examining its application’s primary benefits and drawbacks and highlighting its significance as an economically sustainable alternative for the industry. Despite electrode-related complexities, ohmic thawing shows potential benefits, offering faster thawing times and lower energy consumption. In meat, ohmic cooking is an innovative technology for low-temperature cooking, positively impacting microstructural and sensory properties. Electrical conductivity influences various aspects, including the denaturation of myofibrillar proteins. While OH exhibits notable advantages in energy efficiency and food safety, challenges such as initial investment costs, uneven heating, and potential metal contamination need consideration. Ongoing research is crucial for expanding OH applications and understanding its effects on a broader range of products beyond beef, chicken, and pork. Thus, this emerging technology demonstrates notable benefits, including reduced processing times, enhanced efficiency, and improved sustainability in the food industry.