## 2 The Main Thermal and Non-Thermal Processing Techniques
### Thermal Processing
\begin{table}
\begin{tabular}{p{56.9 pt} p{113.8 pt} p{113.8 pt} p{113.8 pt}} \hline \hline
**Muscle Food Product** & **Thermal Treatments** & \multicolumn{1}{c}{**Main Findings**} & **Reference** \\ \hline Sea bream stimuli & Microwave & Microwave- and water bath-treated samples demonstrated better gel properties (stronger gel with fine texture and increased W/K, etc.) than samples heated only with microwave & [47] \\ Sea bream stimuli & Microwave & Surtim paste with a thickness of 2 cm of surtim gave the highest W/K, lowest cooking loss, uniformity of temperature distribution, higher tensile force, and whiteness & [48] \\ Sturgeon & Microwave and other traditional methods & Higher proteins and lipid oxidation in nested and fried samples than those cooked under less intense cooling conditions (bointing, stemming and interroaving) & [49] \\ Atlantic salmon & Microwave and conventional pasteurization & Combination of CO, with heating increased shelf the compared to heating (with microwave or conventional pasteurization) without presence of CO in vacuum-package & [50] \\ Grass carp & Microwave & Increased microwave power and treatment in the induced a decrease in solubility and an increase in turbidity. Including more appropriate operations of proteins & [51] \\ Cod & Convection oven & Development of a model to predict temperature and moisture concentration based on both heat and mass transfer during cooking & [52] \\ European sea bass & Microwave and conventional oven & Conventional oven backing gave higher abundances of volatile compounds than microwave cooking and salt-casted oven blasting & [53] \\ Shrimp & Ohmic heating & Ohmic heating was applied as a branching method prior to maturation. The impact of ohmic heating and high pressure on peakability, thermal and structural properties of shell and meat of water & [54] \\  & & Ohmic heatless maps had a more uniform temperature distribution compared to those heated in a traditional water bath, and the overall results suggested that ohmic heating was suitable for most processing & [55] \\ Pork batters & Ohmic heating & Radio frequency heating showed a reduction of processing time from 150 min (traditional steam processing to only 40 min. Radio frequency heated samples and lower frobness values and lipid oxidation rates compared to the other samples & [56] \\ Turkey breast rolls & Radio frequency heating & Radio frequency heating enabled 50\% reduction of processing time. The best results were obtained by combining traditional steam heating with radio frequency method, with little differences in sensory quality being observed compared with the traditional steam process & [57] \\ Pork hams & Radio frequency heating & The developed cooling protocol was applicable to the whole steaks under real processing conditions. Thermal inactivation of Slight toxin-producing _Scharichia coil_ was more effective at 65\% with a 50\% reduction & [58] \\ Reef meatballs & Ohmic-infrared heating & Infrared heating improved the appearance of the chemically preoched mouth samples, and the obtained results were affected by the power applied and the distance between the infrared source and the sample surface & [99] \\ Reef meatballs & Ohmic-infrared heating & Ohmically preoched samples followed by infrared heating could improve the microbiological safety and reduce the risk of foodborne illnesses & [60] \\ Chicken nugget & Infrared heating and frying & Compared to deep fat frying method, infrared heated samples had significantly lower fat content, while the color, texture, and other sensory properties were similar to those cooked with the deep fat frying & [61] \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Some examples of thermal technologies applied for muscle food processing. Microwave heating is an efficient dielectric heating technique that has attracted much interest from both research and industry due to the high heating rate and rapid processing time [14; 32; 62].