This study was conducted in order to determine the application of ohmic heating system in meat thawing and its effects on quality. The fastest thawing and the least weight loss were observed in the samples in which the ohmic method was employed (p<0.05). Considering the frozen storage period, an increase was determined in pH value and decrease was determined in aw and moisture values in consequence of all thawing methods applied on samples. Consequently, it has been concluded that use of ohmic heating system to thaw frozen meat provides less weight loss and shorter thawing time.
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Balpetek et al. (2015) studied this question.
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