title: A comparison of conventional and radio frequency tempering of beef meats: Effects on product temperature distribution.
abstract: This study aimed to develop radio frequency (RF) pilot-scale protocols for tempering beef meat blends (4kg blocks) to achieve average temperatures between -2 and -5°C. Post-tempering temperature distribution in these blocks was compared to products tempered by conventional methods. The optimum RF power-time combination for tempering lean and 50:50 lean:fat mixtures to the target range was 500W for 11min which produced respective means of -3.6°C (s.d. 1.1) and -3.4°C (s.d. 1.5). In contrast, 400W for 11min was optimum for fat (mean -4.9°C, s.d. 2.1). This study shows the principal advantages of RF over conventional tempering as an approximate 30 fold tempering time reduction and a greater uniformity of end point temperature distribution under the conditions employed. Furthermore, power consumption was reduced approximately ninefold with RF compared to conventional tempering. More uniform temperature distribution was achieved in samples that were comminuted to a greater extent.
authors: UCD School of Agriculture, Food Science and Veterinary Medicine, Agriculture and Food Science Centre, College of Life Sciences, UCD Dublin, Belfield, Dublin 4, Ireland.
authors: K W
authors: KW
authors: Farag
authors: J G
authors: JG
authors: Lyng
authors: D J
authors: DJ
authors: Morgan
authors: D A
authors: DA
authors: Cronin