Dielectric thawing of meat and meat products

Summary. Conditions are given for the thawing by dielectric heating of regularly shaped blocks of meat, and of several different meat products. Blocks up to 15 cm thick have been treated by this method; short thawing times and low surface temperatures keep drip losses low. Where fat is present as a separate layer, difficulties arise owing to differential heating; this risk is diminished when the fat is mixed more intimately with lean. A description of an existing industrial plant is given.