## 1 Introduction  
Thermal treatment constitutes a pivotal process in the production of meat products, with many such products undergoing heating steps as part of their manufacturing process, as exemplified by cooked sausages. This treatment is indispensable for imparting characteristic textures and ensuring the microbiological safety of meat products [1, 2]. Notable examples of cooked sausages include Frankfurters, wieners, hot dogs, mortadella, and Bologna-style sausages, which collectively represent approximately 45% of all sausage products sold in the USA [3, 4]. Ohmic heating (OH) has emerged as a promising heating technology, offering potential as an alternative method with advantages over conventional heating (COV) technologies in terms of time and energy efficiency [5]. During OH, a food product is placed between two electrodes and used as a resistor in an electrical circuit; thus, an electrical field is applied to the food. As the electrical current runs through the product, electrical energy dissipates into thermal energy within the whole body of the food [6]. Thus, OH is described as a volumetric heating process. Moreover, OH, being independent of fossil fuels, presents sustainability potential as a heating method [7]. Various applications of OH in food heating, including cooking, blanching, defrosting, and baking, have been documented in the recent scientific literature and reviewed comprehensively by [PERSON] et al. [8]. Nonetheless, industrial applications and OH plants are predominantly tailored for pumpable or fluid foods, owing in part to a dearth of data on OH processes for solid or semi-solid foods at pilot or industrial scales. The application of OH for heating meat emulsion batters (e.g., Bologna-style sausages) has been investigated by [PERSON] et al. and [PERSON] et al., who analyzed parameters such as color, texture, water holding capacity, sensory attributes, and microbiological inactivation of OH-treated versus COV-treated sausages [9; 10; 11; 12]. These studies suggest OH as a viable heating alternative for meat emulsion batters, resulting in subtle differences (e.g., reduced product hardness) while maintaining overall comparable product attributes and sensory acceptance [9; 11; 12]. Notably, these investigations were conducted using laboratory-scale OH facilities, with an electrical frequency of 50 Hz, akin to domestic electricity. However, utilizing low electrical frequencies like 50 Hz during OH has been associated with a significantly higher release of metals from electrodes into the food product [13; 14], thereby increasing electrode corrosion, shortening the electrode lifespan, and increasing the risk of electrode fouling or product contamination [13]. This phenomenon has been demonstrated by [PERSON] et al. and [PERSON] et al., who employed stainless-steel electrodes [13; 14], a commonly recommended and applied electrode material for OH processes [15; 16]. [PERSON] et al. identified electrical frequency as the most influential factor governing metal release from electrodes into food products, superseding factors such as the pH, electrical conductivity of the food, or applied electrical field strength. Conversely, employing higher frequencies in the kilohertz range during OH markedly diminishes electrode corrosion and metal leakage into food [13; 14]. Thus, using higher frequencies in the kilohertz rage leads to a more product-safe process with a decreased potential of contamination. In addition to heightened electrode corrosion, low-frequency OH processes (e.g., between 1 and 100 Hz) are reported to impact food constituents, particularly proteins. [PERSON] and [PERSON] demonstrated that dissolved protein molecules exhibit increased rotational and translational motion within the electric field during OH at low frequencies of 1-60 Hz compared to high-frequency OH in the kilohertz range [17]. Thus, the molecular motion of proteins at, e.g., 10 kHz, differs from the motion of protein molecules at 50 Hz. Furthermore, [PERSON] et al.