Ohmic heating of meats: Electrical conductivities of whole meats and processed meat ingredients

The ohmic heating rate of a food is highly influenced by its electrical conductivity (σ). A survey of σ values of commonly used meat ingredients when dispersed as 5% (w/w) aqueous solutions/suspensions was undertaken. A subset was further investigated at typical usage levels in solution/suspension, and/or when incorporated into beef blends, while σ of selected cuts from five meat species (beef, pork, lamb, chicken and turkey) was also measured. Measurements were made from 5 to 85 °C and showed a linear increase in σ values with increasing temperature. In processed beef, addition of sodium chloride and phosphate (P22) caused a significant increase in σ which in turn would lead to an increase in ohmic heating rates. Furthermore, whole meats with lower endogenous fat or processed meats with the least added fat displayed higher σ and reduced ohmic heating times. In beef maximum σ was observed when fibres were aligned with the current flow.