Abstract:

This study was conducted to determine the application of the ohmic heating system in meat thawing process and its effects on the microbiological quality of the meats. For this purpose, traditional thawing methods (room temperature and refrigerator) are compared with the ohmic system. Beef loin (Longissimus lumborum, LL) was used as the material in the experiments by cutting into 5x10cm pieces. The samples were divided into three groups by taking the thawing methods into consideration. The grouped meat samples were frozen at -35±1°C for 24 hours and stored at -18°C for 6 months. During the storage period, changes in color (L*,a*,b*) and microbiological condition of the samples were determined periodically throughout the storage period. In all experimental meat samples thawed by different methods, considering the period of frozen storage; There were statistically significant differences in total microorganism, Pseudomonas spp and coliform numbers after the second month (p<0.05). It was also observed that decreases observed in the number of yeast-mould during storage period were not significant (p>0.05). When the thawing methods applied in this study evaluated in terms of L*, a*, b* values, there was no statistically difference between the groups (p> 0.05). As a result, it has been concluded that the ohmic heating system can be used as an alternative method for thawing frozen meat.

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