# Novel Techniques for Microbiological Safety in Meat and Fish Industries
## 5 Novel Thermal Practices
### Ohmic Heating
#### 5.1.1 Basic Principle of Ohmic Heating Fundamentals of Electrical Circuitry
Ohmic Heating in Meat Products  
The impact of ohmic heating on the textural properties of frozen ham cuts showed that ohmic defrosting brings about an item with a higher hardness and lower springiness than that of the regular strategy. The various authors detailed that the applied voltage slope influences the textural properties of the thawed ham meat. As per TPA results, higher temperatures, more limited come-up occasions, and longer holding times brought about a milder surface. Additionally, ohmically cooked hands had a gentler and chewier surface than the customarily prepared example. Thermal processing adjusts the meat structure through cell layer obliteration, muscle strand shrinkage and protein denaturation, total and gel arrangement as well as connective tissue shrinkage and solubilization [39]. The expansion in temperature during ohmic heating (OH) at 20 kHz of conventional beef (CB) and wagyu beef (WB) was assessed by examining the impacts on drip loss because of cooking, shrinkage and miniature structural changes. The impacts of equal and arrangement current headings, temperature (5-65 \({}^{\circ}\)C), recurrence (50-20 kHz), and substance creation on the EC upsides of tests were assessed. A low drip loss because of cooking and shrinkage were found in both meats treated by OH at 23 kHz and 50 V. Expanding the recurrence caused a drop in obstruction and an expansion in heating rate, along these lines diminishing the heating time required for meat muscles, particularly for CB, because of its high water and low fat content. Hence, the presence of fat decreases EC, bringing about irregular heating [40]. In another study, the combinations of pork meatballs and water were cooked utilizing a static ohmic radiator. The temperature of samples during heating were recorded and contrasted with model predictions. In addition, a few ascribes of ohmically heated meatballs were compared with those of conventionally heated samples. The outcomes demonstratedthat [PERSON]'s model was the most exact; in any case, the precision of the limited difference model would be practically identical if the model was added with observational terms. The electrically produced heat and the convective heat moved between stages were persuasive to the sample temperatures during ohmic heating. The ohmically heated meatballs were altogether firmer and more uniform in microstructure and more splendid in color than their counterparts, though their moisture percentage was lower [41]. Ohmic heating can be utilized as an elective warming strategy for fast cooking of meatballs. The heat produced by the electrical field and the convective heat transfer between the meatball and water were powerful at the sample temperatures during ohmic warming. Both non-uniform conveyance of electrical field inside the mixture and the underlying changes in meatballs during ohmic cooking were expected to be crucial reasons for the predicted error of the hypothetical models. Additionally, the variations in heating method and heat rate may leads to the changes in the characteristics of meatballs. The consistency of temperatures inside the sample during ohmic heating is the vital justification of the contrasts between the traits of conventionally and ohmically cooked meatballs [39; 40].