Effects of 27.12 MHz Radio Frequency on the Rapid and Uniform Tempering of Cylindrical Frozen Pork Loin (Longissimus thoracis et lumborum)

다국어 초록 (Multilingual Abstract)

Quality characteristics of frozen cylindrical pork loin were evaluated following different tempering
methods: 27.12 MHz curved-electrode radio frequency (RF) at 1000 and 1500 W, and
forced-air convection (FC) or water immersion (WI) at 4ºC and 20°C. The developed RF tempering
system with the newly designed curved-electrode achieved relatively uniform tempering
compared to a parallel-plate RF system. FC tempering at 4°C was the most time-consuming
process, whereas 1500 W RF was the shortest. Pork sample drip loss, water holding capacity,
color, and microbiological quality declined after WI tempering at 20°C. Conversely, RF
tempering yielded minimal sample changes in drip loss, microstructure, color, and total aerobic
bacteria counts, along with relatively uniform internal sample temperature distributions
compared to those of the other tempering treatments. These results indicate that curved-electrode
RF tempering could be used to provide rapid defrosting with minimal quality deterioration
of cylindrical frozen meat block products.

목차 (Table of Contents)

• Introduction
• Materials and Methods
• Results and Discussion
• Conclusions
• Acknowledgements