Effects of Brine Immersion Ohmic Thawing Process on Physico-Chemical Properties of Frozen Pork

Effects of Brine Immersion Ohmic Thawing Process on Physico-Chemical Properties of Frozen Pork

In the current study, ohmic combined with brine immersion thawing increased thawing time than plate contact type ohmic thawing even at low voltage. Moreover, rapid thawing resulted in high WHC and improved meat tenderness. The result indicated if the problems in safety would be solved, brine immersion type ohmic thawing could reduce processing time in industrial application promising both improved meat qualities and successful application in meat industry, and further works were needed.