Abstract：Ohmic heating, also known as electrical heating, is based on the passage of electrical current through a conductive food product, converting the electrical energy into heat energy, so as to achieve the purpose of heating. Compared to conventional heating, ohmic heating has the advantages of much shorter cooking time, higher yield, more uniform heating distribution, superior color, higher tenderness, etc. In recent years, the application of ohmic heating has become a research focus in meat products processing. This paper reviews the impacts of ohmic heating on cooking loss, color, tenderness, microorganism inactivation, fat oxidation and sensory evaluation of meat and meat products and analyzesthe potential application of ohmic heating technology in the field of meat processing.
