Functional properties of marinated chicken breast meat during heating in a pilot-scale radio-frequency oven

Figures & data

Figure 1. Schematic diagram of treatments for both objectives in this study

Table 1. Amount of marinade gain and total moisture content of meat for different treatments

Treatment	Marinade gain (%)	Fresh meat moisture (%)	Marinated meat moisture (%)	RF treated meat moisture stored for 24 h (%)
T1	23.3 ± 0.9^a	70.5 ± 0.3^a	72.9 ± 0.6^a	74.0 ± 0.4^a
T2	23.4 ± 0.3^a	70.4 ± 0.3^a	73.6 ± 0.4^b	75.12 ± 0.5^b
T3	26.7 ± 0.7^b	71.3 ± 0.4^a	73.0 ± 0.3^a	75.±0.2^b
T4	24.1 ± 0.9^a	70.6 ± 0.2^a	73.0 ± 0.2^a	73.7 ± 0.5^a
Control	27.4 ± 1.1^b	70.4 ± 0.3^a	73.1 ± 0.5^b	-

Values with different letters in the same column indicate significant differences at the 0.05 level. n = 3

T1 = Marinated meat was preheated in the RF oven to 30°C, and tumbled warm for 5 min.

T2 = Marinated meat was preheated in the RF oven to 30°C, cooled on ice, and tumbled for 2 min.

T3 = Marinated meat at 5°C was preheated in the RF oven to 20°C, cooled on ice and tumbled for 2 min.

T4 = Thirty percent of marinade was directly added to fresh meat, preheated in the RF oven to 30°C and tumbled warm for 20 min.

Table 2. Effect of various treatments on purge, pH, expressible moisture and cook yields for objective 1 experiments

Treatment	Purge after 24 h (%)	pH after 24 h	Expressible moisture (%)	Cook yield (%)
T1	0.0 ± 0.0^a	6.0 ± 0.1^a	20.9 ± 0.4^a	100.5 ± 0.9^a
T2	0.0 ± 0.0^a	6.0 ± 0.1^a	31.3 ± 1.0^b	96.1 ± 0.5^b
T3	0.1 ± 0.0^b	6.0 ± 0.1^a	36.7 ± 1.7^b	99.0 ± 2.5^a
T4	0.0 ± 0.0^a	6.0 ± 0.0^a	36.6 ± 0.6^b	92.3 ± 1.4^c
Control	0.0 ± 0.0^a	6.0 ± 0.0^a	58.5 ± 2.1^c	95.6 ± 2.0^b

Values with different letters in the same column indicate significant differences at the 0.05 level. n = 3

T1 = Marinated meat was preheated in the RF oven to 30°C, and tumbled warm for 5 min.

T2 = Marinated meat was preheated in the RF oven to 30°C, cooled on ice, and tumbled for 2 min.

T3 = Marinated meat at 5°C was preheated in the RF oven to 20°C, cooled on ice and tumbled for 2 min.

T4 = Thirty percent of marinade was directly added to fresh meat, preheated in the RF oven to 30°C and tumbled warm for 20 min.

Table 3. Analysis of variance (ANOVA) table for various parameters measured for different treatments (T1, T2, T3, T4 and the control) for objective 1 experiments

Parameter	F Value	Significance
Cook yield	7.78*	< 0.05
Marinade Gain	2.16	0.21
Moisture	214.83*	< 0.05
pH	1.1	0.44
Purge	60.93*	< 0.05

*indicates p value < 0.05, hence parameter varies significantly for different treatments

Figure 2. A typical time-temperature profile for pre-heating marinated chicken breast meat in RF oven using Ultem® as a product carrier (n = 9). ♦ temperature measured in a meat piece at the center of tray, ♦ temperature measured in a meat piece at the rear end of the tray. Only a typical curve from the 9 curves is shown

Figure 3. A typical time-temperature profile for pre-heating marinated chicken breast meat in RF oven using Rubbermaid container as product carrier (n = 3). Blue line is for temperature measurement in a meat piece at the bottom layer of the tray and pink line is for a meat piece temperature at the top layer. Only one typical curve out of 3 curves is shown

Table 4. Effect of treatments on gain, cook yields, shear and work of shear for objective 2 experiments

	Gain (%)	Ia (A)	Ig (A)	Electrode distance (cm)	Total cooking time (min)	Cook Yield (%)	Shear force (N)	Work of shear (N.s)
E1	18.1 ± 1.0^a	0.7 ± 0.0	0.7 ± 0.0	8.5 ± 0.0	40	106.8 ± 7.4^a	18.4 ± 0.3^a	34.1 ± 1.1^a
E2	18.4 ± 0.7^a	0.4 ± 0.0	0.7 ± 0.0	10.5 ± 0.0	55	105.3 ± 2.6^a	15.0 ± 3.1^b	28.5 ± 6.6^b
E3	17.6 ± 0.8^a	0.5 ± 0.0	0.7 ± 0.0	8.8 ± 0.0	70	100.6 ± 3.4^b	21.1 ± 0.9^c	41.8 ± 2.5^c
E4	19.01 ± 01^a	0.7 ± 0.0	0.67 ± 0.0	9.0 ± 0.0	45	104.2 ± 4.2^a	18.1 ± 0.8^a	35.8 ± 0.7^a
Control	3.9 ± 0.8^b	n/a	n/a	n/a	20	109.4 ± 4.1^c	17.3 ± 2.9^a	31.4 ± 5.7^a

Values with different letters in the same column indicate significant differences at the 0.05 level. n = 3

E1 = Two runs in RF oven with conveyor moving at fixed speed and meat held in Ultem® container

E2 = Conveyor belt moving at fixed speed and meat held in Rubbermaid plastic container

E3 = Conveyor belt stationary and meat held in Ultem® container

E4 = Conveyor belt moving at a variable speed and meat held in Ultem® container

Ia = Anode current

Ig = Grid (cathode) current

n/a = Not applicable

Table 5. Analysis of variance (ANOVA) table for various parameters measured for four different treatments and control for objective 2 experiments

Parameter	F Value	Significance
Cook yield	1.98	0.15
Marinade Gain	313.06*	< 0.05
Shear	4.94*	< 0.05
Work of shear	5.92*	< 0.05

*indicates p value <.05, hence parameter varies significantly for different treatments