Ohmic Heating of Muscle Foods (Meat, Poultry, and Fish Products)

Ohmic heating is a term used to describe direct electrical resistance heating of food products. It is a technology many review and popular articles have been written about including recent examples by Sastry (2005), Vicente et al. (2006), and Vicente and Castro (2007). The current chapter aims to overview the use of Ohmic heating for processing muscle foods. As the majority of the more recent work published on these products has concentrated on the use of this technology for heat processing (and in particular pasteurizing) meats such as beef, poultry, and pork, this will be the main focus

18.1 Introduction ..........................................................................................................................285 18.2 The Principles of Ohmic Heating .........................................................................................286