Temperature Changes and Power Consumption During Radio Frequency Tempering of Beef Lean/Fat Formulations

A numerical analysis of three block-shaped beef blends (lean, fat, and 50:50 lean/fat mixture), tempered using radio-frequency (RF) heating is presented. Post tempering temperature distribution indicated a minor temperature gradient within the blocks, suggesting a relatively uniform temperature distribution. The heating rate of the three blends decreased as tempering time progressed with the highest rates being observed in the leanest blends. Power absorption (P (abs)) for the lean and 50:50 mixture increased as tempering time increased but the high fat blend showed an initial increase before plateauing and then declining slightly. While intrinsic power efficiency was found to be satisfactory, overall power efficiency, evaluated on the basis of consumed power, was 50%, though it is important to emphasize the system was not fully optimized. Leaner blends and higher power treatments produced the most efficient RF tempering process. This data is of potential value to meat industry in the context of rapid defrosting of meat products.