Meat products, such as chicken breast, ham, cooked sausages and liver products, are usually finished or "cured" after production in order to guarantee food safety. This finishing, especially indirect heating (steaming, boiling or grilling), is an energy- and time-consuming step in the production process. A new radio frequency (RF) cooking technology, developed by RF Food Systems, offers a sustainable and cost-effective alternative that provides at least an equal, but possibly even better, product quality.
RF technology is a direct heating continuous process compared to conventional batch steam treatments. The cooking process is much faster, more balanced and covers the entire product without loss of texture, colour or taste. Often, the taste after treatment is even better appreciated, compared to the traditional process. Because RF is a continuous process compared to traditional batch processes, it offers great potential for cost savings.
The patented RF technology can be applied to any kind of meat, single or compound, which needs to be cooked at a temperature between 50 and 98 degrees Celsius. The output is high, making it a perfect solution for manufacturers with large production volumes.