Effect of ohmic treatment on quality characteristic of meat: A review

Basit Öğe Kaydı
dc.contributor.authorYildiz-Turp, G.
dc.contributor.authorSengun, I. Y.
dc.contributor.authorKendirci, P.
dc.contributor.authorIcier, F.
dc.date.accessioned2019-10-27T21:52:55Z
dc.date.available2019-10-27T21:52:55Z
dc.date.issued2013
dc.departmentEge Üniversitesien_US
dc.description.abstractOhmic cooking, a well-known electro-heating technique, provides an alternative method for cooking meat products due to its ability for rapid heat generation. Ohmic heating uses the resistance of meat products to convert the electric energy into heat. The rate of heat generation depends on the voltage gradient applied and the electrical conductivity of the meat product. The advantages of ohmic cooking over conventional heating include shorter processing times, higher yields, and less power consumption while still maintaining the colour and nutritional value of meat products. In recent years, ohmic cooking has increasingly drawn interest from the meat industry as a method to ensure the quality and the safety of meat products. The present paper reviews the effects of ohmic cooking on the physical, chemical, sensory, and microbiological quality characteristics and toxicological properties of meat and meat products. (c) 2012 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipThe Scientific and Technological Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [1100068]en_US
dc.description.sponsorshipThe authors are grateful for the financial support provided for the project entitled "Setting up and performance evaluation of ohmic-infrared heating system, and the investigation of its use in koefte cooking by considering its effects on some quality attributes" under project no: 1100068 by The Scientific and Technological Research Council of Turkey (TUBITAK).en_US
dc.identifier.doi10.1016/j.meatsci.2012.10.013en_US
dc.identifier.endpage448en_US
dc.identifier.issn0309-1740
dc.identifier.issn1873-4138
dc.identifier.issue3en_US
dc.identifier.pmid23273448en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage441en_US
dc.identifier.urihttps://doi.org/10.1016/j.meatsci.2012.10.013
dc.identifier.urihttps://hdl.handle.net/11454/47773
dc.identifier.volume93en_US
dc.identifier.wosWOS:000314735100012en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofMeat Scienceen_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectOhmicen_US
dc.subjectCookingen_US
dc.subjectQualityen_US
dc.subjectMicrobiologyen_US
dc.subjectToxicologyen_US
dc.titleEffect of ohmic treatment on quality characteristic of meat: A reviewen_US
dc.typeReview Articleen_US

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