Liha töötlemine
in an 800 W oven, for 300 seconds. The major such as fish (Kozempel et al. 2001).
technical drawback of high-frequency heating Skinned carcasses can be rinsed with
is nonuniform heating. Aymerich et al. (2008) aqueous solutions of food-grade organic
noted that radiofrequency heating and micro- acids (1.5 to 2.5%), such as acetic, lactic, or
waves tend to create cold and hot spots within citric acid (USDA-FSIS 1996). Snijders et al.
meat products due to differences in geometry, (1985) showed that lactic acid treatment,
fat distribution, and dielectric properties. when applied to a hot carcass surface, reduced
Another drawback is the high cost of equip- aerobic plate count by 1.5 log10 CFU/cm2.
ment and maintenance. Goddard et al. (1996) showed that beef loins
Ohmic heating involves heating foods treated with lactic and acetic acids had no
annaabi.ee 
