Abstract
ABSTRACTThe conductive nature of meat emulsions and their ohmic heating rates were investigated by examining model and commercial meat batters. Results indicate that salt or other electrolytic ingredients were essential for ohmic heating, and for a given batter, an increase in salt content increased electrical conductivity and increased ohmic heating rate (P<0.001). Conversely, an increase in fat content caused a reduction in conductivity (P<0.001) leading to an increase in ohmic heating time (P<0.001). Results of a study examining the impact of nonelectrolytic dry ingredients, such as spices, potato starches and soya protein isolates on the conductivity and ohmic heating rates of emulsion batters was inconclusive and further work is needed before definite conclusions can be made in this regard. Overall results suggest ohmic heating could be used for cooking meat batters but would not be as effective for cooking meats to which no salt or other electrolytes have been added.
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