Conditions and length of thawing time can be ideal for bacterial growth in exterior of product and into surrounding drip mess. Under tempering can cause cutting blade breakage, yield loss from shattered product, excessive fines and non-uniform slices or pieces. It can result in a mushy product, can make weight control less accurate, forming incomplete and poor product binding. Over-tempering lowers yield and causes incomplete shearing of connective tissue. It can cause lack of weight control, product raggedness and stickiness, and wasted refrigeration.
Color is lost.
Meat turns gray. Product binding capacity may be lost. One of the manufacturers of microwave heating equipment may have conducted tests or have case histories on your type of product or one very similar. He can supply you with information on equipment, capitol costs, operating costs, product suitability, savings, etc. If your application is new, tests on the product will be required to determine the optimum processing parameters, and to provide you with first hand experience in microwave tempering.