Stimulating the Aging of Beef with Microwaves

Abstract

Originally, microwave ovens and foods have had a long-standing relationship that has been going on for more than half a century. In this regard, the purpose of microwave ovens was simply to reheat cooked foods. Is that really all? Under the theme Foodtech (Food technology), this chapter describes the accelerated hydrolysis reaction of casein (a model protein) using the papain enzyme (major industrial enzyme) and nonfluctuating microwave radiation investigated with respect to both activity and autolysis. The effect of microwaves on their interaction with beef was investigated in vivo using this papain enzyme. This chapter summarizes the characteristics of various electromagnetic wave components and conditions (e.g., electric field, magnetic field, pulsed microwave radiation, and continuous microwave radiation). Microwave heating showed different effects from conventional heating that occurs via heat conduction. These effects were emphasized by pulsed microwave irradiation. It was expected that there would also be an effect of the electromagnetic waves. Consequently, microwaves were applied to the aging of beef. Under microwave heating, the inner parts of the beef could be heated, while the the surface remained cool owing to the surrounding cool atmosphere. A microwave meat aging machine prevents surface spoilage and matures the inside of the meat. Electromagnetic and heat effects are therefore introduced as an application.