Liha töötlemine
Ohmic heating involves heating foods treated with lactic and acetic acids had no
between two electrodes by passing electrical difference in color or odor compared to
current through the product. The heating rate untreated samples. A potential concern of
is directly proportional to the electrical acid application is the possibility of patho-
current and electrical conductivity of the gens adapting to an acidic environment and
food product. According to Piette et al. eventually surviving in the meat-processing
(2004), ohmic heating is currently success- environment or human gastrointestinal tract
fully applied to liquid products, with indus- (Samelis et al. 2002; Yuk and Marshall 2004,
trial usage for solid meat products yet to 2005). Other approved antimicrobial rinses
come. The main disadvantage of ohmic include trisodium phosphate (8% to 12%,
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