| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 224000 | Journal of Food Engineering | 2010 | 6 Pages |
The changes in the histology and the texture of beef cuts during ohmic thawing were compared with those during conventional thawing method. The beef cut samples were thawed from −18 to 10 °C by applying different voltage gradients (10, 20 and 30 V/cm) during ohmic treatment whereas conventional thawing was applied at constant temperature (25 °C, 95% RH) in the controlled incubator. There were significant differences between the effects of thawing methods in terms of hardness, chewiness, gumminess of beef cut samples (p < 0.05). The sample treated ohmically at 30 V/cm voltage gradient was significantly different from the other thawed samples in terms of springiness, cohesiveness and resilience (p < 0.05). The change in the textural properties was explained by investigating the histological changes of beef cuts for both thawing method. Ohmic thawing provided the thawed meat sample having lower textural and histological changes rather than conventionally thawed ones.
