Microbial changes and physico-chemical properties of beef and pork loin with microwave treatment

In this study, the effect of microwave treatment on physico-chemical properties and microbial changes of beef and pork loin was investigated. Beef and pork were heated in microwave with an adjusted electric output at 500 W and operating frequency 2,450 MHz. The beef and pork samples were treated with microwave for 10 s or 20 s at 50% duty cycle. Drip losses and TBA values of beef and pork samples increased due to the microwave treatment. The samples became darker and more yellowish through microwaves, whereas their redness was unchanged. Microbial content of beef and pork samples declined as the treatment time increased. When pork samples were heated in a microwave oven, organisms were reduced by 2 log cycles in 20 s. It was concluded that a 20 second-long microwave treatment can great1y enhance the microbial safety of the pork sample.