Process for quickly unfreezing meat products at low voltage

Abstract

The invention discloses a process for quickly unfreezing meat products at low voltage. The technology comprises the following steps: applying low-voltage high-frequency electric energy to a frozen meat product so as to form a high-frequency current in the frozen meat product, generating joule heat in the frozen meat product by the high-frequency current, and rapidly thawing the frozen meat product by the joule heat in the frozen meat product by the low-voltage high-frequency electric energy. Polar molecules in the frozen meat product move in an electric field generated by the high-frequency voltage to generate friction heat, and the sum of the joule heat and the friction heat is the same as or slightly larger than the energy required by converting ice crystals in the frozen meat product into liquid water. The voltage of the low-voltage high-frequency electric energy is 35V + / -0.5 V, and the frequency of the high-frequency current is 3kHz-8kHz.

Description

Technical Field

[0001] The invention particularly relates to a process for rapidly thawing meat products at a low voltage, belonging to the technical field of thawing meat products. Background Art

[0002] Meat food is an important part of people's diet. Fresh and processed meat products can provide high-energy, high-quality protein and important trace elements. These nutrients provide humans with the energy they need every day. However, meat products are also good substrates for endogenous enzymes and spoilage microorganisms during storage and processing. Therefore, all kinds of meat raw materials and processed products need to be frozen during the early raw material distribution and logistics transportation. Low temperature can inhibit the growth of microorganisms on the surface of meat products and extend the shelf life. At the same time, frozen storage (-18℃) is also a more economical long-term preservation method for meat. At the same time, the thawing method of frozen meat products after storage and transportation has become an important step before the later processing or cooking of meat products. The purpose of thawing is to make the frozen meat close to the sensory state of fresh meat before thawing. Because a large number of ice crystals are formed in the gaps between the muscle fiber tissues and inside the cells of meat products during the freezing process, improper thawing processes selected for different parts and different freezing states are one of the main reasons for the decline in the quality of meat products. Appropriate thawing technology can help maintain and improve the quality of raw meat products.

[0003] At present, the thawing methods used for frozen meat mainly include air thawing, water immersion thawing, microwave thawing, radio frequency thawing, vacuum thawing, ohmic thawing and electric field thawing. Traditional thawing processes include air thawing and water immersion thawing. Air thawing takes a long time. Since the specific heat capacity of water is larger than that of air, the water immersion thawing speed is relatively fast. Microwave thawing is thawing caused by the high-frequency friction heat generated by small molecules. It is widely used in the home field, but it is easy to cause surface overheating and uneven thawing. Radio frequency thawing and vacuum thawing are both emerging thawing methods, but the former has higher requirements on hardware conditions, and the latter has many pores in the meat after thawing, so the appearance is poor, so it is difficult to be widely used.

[0004] Although electric field thawing results in less loss of juice after thawing, the current reports usually use high-voltage electric fields, which still poses certain problems in the safety of the thawing operation. Therefore, using safe voltage (≤36V) "cross-type" alternating current to achieve ohmic heating thawing of food has become a thawing technology with many advantages. Compared with traditional thawing, ohmic heating thawing has a faster thawing speed and higher energy utilization rate. If the electrode distribution is reasonable, the sample thaws more evenly, such as a cross-type electrode distribution. Summary of the invention

[0005] The main purpose of the present invention is to provide a process for rapidly thawing meat products at low voltage, thereby overcoming the deficiencies in the prior art.

[0006] In order to achieve the above-mentioned invention object, the technical solution adopted by the present invention includes:

[0007] An embodiment of the present invention provides a process for quickly thawing meat products at low voltage, comprising: applying low-voltage and high-frequency electric energy to a frozen meat product to form a high-frequency current in the frozen meat product, wherein the high-frequency current generates Joule heat in the frozen meat product, and the polar molecules in the frozen meat product move in the electric field generated by the high-frequency voltage to generate friction heat, wherein the sum of the Joule heat and the friction heat is the same as or slightly greater than the energy required for converting ice crystals in the frozen meat product into liquid water, thereby thawing the frozen meat product, wherein the voltage of the low-voltage and high-frequency electric energy is 35V±0.5V, and the frequency of the high-frequency current is 3kHz~8kHz.

[0008] Compared with the prior art, the advantages of the present invention include:

[0009] (1) The method of the present invention uses a 35V power supply, which improves the safety of thawing compared to the high-voltage electric field reported previously;

[0010] (2) The method of the present invention improves the uniformity of thawing by using two pairs of electrode plates, and the quality of the thawed product is better;

[0011] (3) The method of the present invention has strong applicability and can be used for the rapid thawing of various types of frozen meat products such as fish, livestock meat, poultry meat, and minced meat processed from these meats;

[0012] (4) The thawing efficiency of the present invention is much higher than that of the existing air thawing and refrigerated thawing. The process is uniform and the thawed products can maintain good sensory quality. In addition, the thawing method of low-voltage and high-frequency electric field has the advantages of being green and safe, energy-saving and environmentally friendly, and low cost. At the same time, it is easy to use at home and has good commercial application prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0013] Figure 1 is a waveform diagram of a high-frequency current provided in a typical implementation case of the present invention;

[0014] Figure 2a It is a schematic diagram of thawing frozen meat products using two sets of electrode plates;

[0015] Figure 2b It is a schematic diagram of thawing frozen meat products using two sets of electrode plates;

[0016] Figure 3 It is a bar chart comparing the time of thawing by different methods;

[0017] Figure 4 It is a bar graph comparing the malondialdehyde content of samples thawed by different methods. DETAILED DESCRIPTION

[0018] In view of the deficiencies in the prior art, the inventor of this case has proposed the technical solution of the present invention after long-term research and extensive practice. The technical solution, its implementation process and principle will be further explained as follows.

[0019] An embodiment of the present invention provides a process for quickly thawing meat products at low voltage, comprising: applying low-voltage and high-frequency electric energy to a frozen meat product to form a high-frequency current in the frozen meat product, wherein the high-frequency current generates Joule heat in the frozen meat product, and the polar molecules in the frozen meat product move in the electric field generated by the high-frequency voltage to generate friction heat, wherein the sum of the Joule heat and the friction heat is the same as or slightly greater than the energy required for converting ice crystals in the frozen meat product into liquid water, thereby thawing the frozen meat product, wherein the voltage of the low-voltage and high-frequency electric energy is 35V±0.5V, and the frequency of the high-frequency current is 3kHz~8kHz.

[0020] Furthermore, the low-voltage high-frequency electric energy is provided by an alternating current power supply, and the current waveform of the high-frequency current is a sine wave or a square wave.

[0021] In a more specific embodiment, the process of low-voltage rapid thawing of meat products specifically includes: making at least one group of electrodes electrically connected to a power source electrically contact with the frozen meat product, and forming a closed loop between each group of electrodes and the frozen meat product, and applying the low-voltage high-frequency electric energy to the closed loop with the power source to form a high-frequency current in each closed loop, and each group of electrodes includes two electrode plates, and the two electrode plates are respectively electrically connected to two different terminals of the power source.

[0022] Exemplarily, the electrode plate can be an aluminum foil electrode plate, etc. The aluminum foil is soft and can fully contact with the surface of the frozen meat product.

[0023] In a more specific embodiment, the process of low-voltage rapid thawing of meat products specifically includes: making two groups of electrodes electrically contact with the frozen meat products, and forming a closed loop between each group of electrodes and the frozen meat products, and making the two closed loops formed between the two groups of electrodes and the frozen meat products intersect with each other, and each group of electrodes is electrically connected to a power source.

[0024] Furthermore, two closed loops formed between two groups of electrodes electrically connected to the power supply and the frozen meat product are vertically crossed.

[0025] Furthermore, two electrode plates included in one group of electrodes are arranged at intervals along a first direction on both sides of the frozen meat product and are in contact with the frozen meat product, and two electrode plates included in another group of electrodes are arranged at intervals along a second direction on both sides of the frozen meat product and are in contact with the frozen meat product, and the first direction intersects the second direction perpendicularly.

[0026] Furthermore, the area of ​​the contact region between each electrode plate and the frozen meat product is no greater than 4 / 5 of the area of ​​the surface where the contact region is located.

[0027] Furthermore, the thickness of the electrode plate does not exceed 0.1 cm, and the electrode plate can be aluminum foil or stainless steel sheet.

[0028] Furthermore, the fat content of the frozen meat product is less than 50%, and there is no skin, bone, fat or other substances with high impedance in the contact portion between the frozen meat product and the electrode plate.

[0029] Furthermore, the maximum thickness of the frozen meat product does not exceed 6 cm.

[0030] Furthermore, the frozen meat product includes minced meat.

[0031] Furthermore, the frozen meat product is minced meat processed from at least one of fish, livestock and poultry.

[0032] Exemplarily, the animal meat can be pork, beef, mutton, etc., and the poultry meat can be chicken, duck, goose, etc.

[0033] Furthermore, the central temperature of the frozen meat product before thawing is below -18°C, and the central temperature of the frozen meat product after thawing is -1°C.

[0034] In view of the many defects of the prior art, the inventor of this case has made a long-term study and extensive practice, and was very pleasantly surprised to find that when electrothawing frozen meat products such as minced meat, a safe voltage of 35V is used, and two pairs of electrode plates are used to apply low-voltage and high-frequency electric energy to frozen meat products, especially non-homogeneous frozen samples, so that the frozen meat products can be accurately and quickly thawed in a relatively safe environment, and the quality of the thawed products is good, without surface overheating. The possible principle is that the frozen meat products themselves have certain impedance and conductive properties, so they can be regarded as a resistor. When the current passes through the frozen meat, the Joule heat generated can melt the ice crystals. In addition, the high-frequency voltage can also cause the polar molecules in the frozen meat products to rotate and move to generate friction heat. Under the joint action of the two, the frozen meat products have a higher thawing efficiency. At the same time, when two pairs of electrode plates are used to apply electric energy to the frozen meat products, the "crossed" current passes through the longitudinal section and cross section of the frozen meat products at the same time, and the rotation rate of the molecules in the frozen meat products is accelerated, and they constantly collide with each other, which has a better thawing effect for non-homogeneous frozen samples.

[0035] Based on the above discovery, the applicant is able to propose the technical solution of the present invention, and the technical solution, its implementation process and principle, etc. will be further explained in conjunction with several embodiments as follows. However, it should be understood that within the scope of the present invention, the above-mentioned technical features of the present invention and the technical features specifically described below (embodiments) can be combined with each other to form a new or preferred technical solution. Due to space limitations, they will not be described one by one here. In the following embodiments, unless otherwise specified, the various raw materials, reagents, reaction equipment, test equipment and methods used can be obtained through channels such as market purchase.

[0036] The determination method adopted by the present invention is:

[0037] (1) Thawing loss (juice loss rate)

[0038] Assume the meat mass before thawing is M1, and the meat mass after thawing is M2. The thawing loss is calculated according to the formula:

[0039] Thawing loss (%) = (M1-M2) / M1×100.

[0040] (2) Determination of malondialdehyde content

[0041] Determination of malondialdehyde content: malondialdehyde content is an important indicator of the degree of fat oxidation in meat. The higher the content, the deeper the fat oxidation, and the worse the sensory quality and flavor of the meat. The determination method refers to the second method spectrophotometric determination in GB 5009.181-2016 "National Food Safety Standard Determination of Malondialdehyde in Food".

[0042] Example 1: A pair of electrode plates with high frequency electric field and low voltage to thaw frozen pork

[0043] (1) Raw materials: Fresh pork tenderloin with a fat content of about 7%. After removing the skin, bones, large pieces of fat and other impurities, cut into pieces of 6cm*6cm*2cm in size.

[0044] (2) Freezing: Place fresh pork chunks in a -20°C freezer for 48 hours until the core temperature reaches below -18°C.

[0045] (3) Low voltage electric field thawing: Figure 2a As shown, the frozen pork block is placed between the lower electrode plate and the upper electrode plate of the electric field thawing device, so that the upper and lower electrode plates are in full contact with the upper and lower surfaces of the pork block, wherein the length and width of the electrode plate are: 5cm*5cm, and the output frequency of the AC power supply electrically connected to the upper and lower electrode plates is set to 3kHz. The current waveform of the high-frequency current provided by the AC power supply is as follows Figure 1 As shown, when the core temperature of the pork reaches -1°C, turn off the AC power and complete thawing.

[0046] Example 2: A pair of electrode plates with high frequency electric field and low voltage to thaw frozen pork

[0047] Referring to Example 1, the difference between this example and Example 1 is that the output frequency of the AC power supply in the adjustment step (3) is 5 kHz.

[0048] Example 3: A pair of electrode plates with high frequency electric field and low voltage to thaw frozen pork

[0049] Referring to Example 1, the difference between this example and Example 1 is that the output frequency of the AC power supply in the adjustment step (3) is 8 kHz.

[0050] Example 4: Two pairs of electrode plates with high frequency electric field and low voltage to thaw frozen pork

[0051] (1) Raw materials: Fresh pork tenderloin with a fat content of about 7%. After removing the skin, bones, large pieces of fat and other impurities, cut into pieces of 6cm*6cm*2cm in size.

[0052] (2) Freezing: Place fresh pork chunks in a -20°C freezer for 48 hours until the core temperature reaches below -18°C.

[0053] (3) Low voltage electric field thawing: Figure 2bAs shown, the frozen pork block is placed on the lower electrode plate of the electric field thawing equipment, and the upper electrode plate is moved so that the upper electrode plate is in full contact with the upper surface of the pork block, and the two side surfaces of the pork block are in full contact with the left and right electrode plates respectively, wherein the length and width specifications of the upper and lower electrode plates are: 5cm*5cm; the length and width specifications of the left and right electrode plates are: 5cm*1cm, the output frequency of the AC power supply connected to the upper and lower electrode plates is set to 8kHz, and the output frequency of the AC power supply connected to the left and right electrode plates is set to 8kHz, and after the central temperature of the pork block reaches -1°C, the AC power supply is turned off and the thawing is completed.

[0054] Comparative Example 1: Air Thawing Frozen Pork

[0055] A method for thawing frozen pork comprises the following steps:

[0056] Steps (1)-(2): Same as steps (1)-(2) of Example 1.

[0057] Step (3): Place the frozen pork chunks on the lower electrode plate of the electric field thawing device, and move the upper electrode plate so that the upper electrode plate is in full contact with the upper surface of the pork chunks. However, do not turn on the power of the device, and thaw only by relying on the heat conduction of 15°C air and the electrode plate.

[0058] Example 5: A pair of electrode plates with high frequency electric field and low voltage to thaw frozen beef

[0059] A method for thawing frozen beef comprises the following steps:

[0060] (1) Raw materials: Fresh beef tenderloin with a fat content of about 15%. After removing the skin, bones, large pieces of fat and other impurities, cut into pieces of 6cm*6cm*2cm in size.

[0061] (2) Freezing: Place fresh beef chunks in a -20°C freezer for 48 hours until the core temperature reaches below -18°C.

[0062] (3) Low voltage electric field thawing: Figure 2a As shown, the frozen beef block is placed on the lower electrode plate of the electric field thawing equipment, and the upper electrode plate is moved so that the upper electrode plate is in full contact with the upper surface of the beef block, wherein the length and width specifications of the upper and lower electrode plates are: 5cm*5cm, and the output frequency of the AC power supply electrically connected to the upper and lower electrode plates is set to 3kHz. After the center temperature of the beef block reaches -1°C, the AC power supply is turned off and the thawing is completed.

[0063] Comparative Example 2: Air Thawing Frozen Beef

[0064] A method for thawing frozen beef comprises the following steps:

[0065] Steps (1)-(2): Same as steps (1)-(2) of Example 1.

[0066] Step (3): Place the frozen beef chunks on the lower electrode plate of the electric field thawing device, and move the upper electrode plate so that the upper electrode plate is in full contact with the upper surface of the pork chunks. However, do not turn on the power of the device. Thawing is performed solely by heat conduction from 15°C air and the electrode plate. Thawing is completed when the center temperature of the pork chunks reaches -1°C.

[0067] Example 6: A pair of electrode plates with high frequency electric field and low voltage to thaw frozen minced pork

[0068] A method for thawing frozen minced pork comprises the following steps:

[0069] (1) Raw materials: Fresh pork tenderloin with a fat content of about 7%. After removing the skin, bones, large pieces of fat and other impurities, cut into small pieces and grind to smaller sizes in a kitchen meat grinder at 200V and 200rpm. The pig fat is cleaned and skinned and then ground into mud.

[0070] (2) Freezing: Place the processed lean meat and fat meat in a 6cm*6cm*2cm polypropylene container at a ratio of 4:1, and then place it in a -20℃ freezer for 48 hours until the core temperature reaches below -18℃.

[0071] (3) Low voltage electric field thawing: Figure 2a As shown, the frozen minced pork block is placed on the lower electrode plate of the electric field thawing equipment, and the upper electrode plate is moved so that the upper electrode plate is in full contact with the upper surface of the beef block, wherein the length and width specifications of the upper and lower electrode plates are: 5cm*5cm, and the output frequency of the AC power supply electrically connected to the upper and lower electrode plates is set to 8kHz. After the central temperature of the minced pork block reaches -1°C, the AC power supply is turned off and the thawing is completed.

[0072] Example 7: Two pairs of electrode plates with high frequency electric field and low voltage to thaw frozen minced pork

[0073] A method for thawing frozen minced pork comprises the following steps:

[0074] Steps (1)-(2): Same as steps (1)-(2) of Example 1.

[0075] (3) Low voltage electric field thawing: Figure 2bAs shown, the frozen minced pork is placed on the lower electrode plate of the electric field thawing device, and the upper electrode plate is moved so that the upper electrode plate is in full contact with the upper surface of the pork, and the two sides of the pork are in full contact with the left and right electrode plates, respectively. The length and width of the upper and lower electrode plates are 5cm*5cm; the length and width of the left and right electrode plates are 5cm*1cm. The output frequency of the AC power connected to the upper and lower electrode plates is set to 8kHz, and the output frequency of the AC power connected to the left and right electrode plates is set to 8kHz. After the center temperature of the minced pork reaches -1°C, the AC power is turned off and the thawing is completed.

[0076] Comparative Example 3: Air Thawing Frozen Minced Pork

[0077] A method for thawing frozen minced pork comprises the following steps:

[0078] Steps (1)-(2): Same as steps (1)-(2) of Example 1.

[0079] Step (3): Place the frozen minced pork block on the lower electrode plate of the electric field thawing device, move the upper electrode plate so that the upper electrode plate is in full contact with the upper surface of the pork block, but do not turn on the power of the device. Thawing is performed only by heat conduction from 15°C air and the electrode plate. Thawing is completed when the center temperature of the minced pork block reaches -1°C.

[0080] Figure 3 1 is a bar chart comparing the time of thawing in different ways, wherein from left to right are fresh sample, Example 1, Example 2, Example 3, Example 4, Comparative Example 1, Example 6, Example 7, Comparative Example 3, Figure 4 It is a bar chart comparing the malondialdehyde content in products after thawing in different ways, wherein from left to right are Example 1, Example 2, Example 3, Example 4, Comparative Example 1, Example 6, Example 7, and Comparative Example 3, respectively.

[0081] The final result shows:

[0082] The thawing time of the frozen pork in Example 1 was 0.68 h, the thawing loss was 2.83%, the malondialdehyde content was 0.158 mg / kg, and the quality was well maintained.

[0083] The thawing time of the frozen pork in Example 2 is 0.63h, which is about 7.35% shorter than that in Example 1, and the thawing loss is 2.59%, which is about 8.48% lower than that in Example 1. The malondialdehyde content is 0.156mg / kg, and the quality is well maintained.

[0084] The thawing time of the frozen pork in Example 3 is 0.61 h, which is about 10.29% shorter than that in Example 1, and the thawing loss is 2.60%, which is about 8.13% lower than that in Example 1. The malondialdehyde content is 0.154 mg / kg, and the quality is well maintained.

[0085] The thawing time of the frozen pork in Example 4 was 0.52 h, the thawing loss was 2.46%, and the malondialdehyde content was 0.131 mg / kg, which was 17.09% lower than that in Example 1. The thawing time of the frozen pork in Comparative Example 1 was 1.70 h, which was extended by about 2.5 times in the high-frequency electric field and low-pressure thawing group, and the thawing loss was 3.92%, which was extended by 38.34%. In addition, the malondialdehyde content was 0.337 mg / kg, which was about 2.1 times that of Example 1, and the quality was poor. Due to the long air thawing time, the long-term exposure of meat to the air would increase the degree of fat oxidation, so the malondialdehyde content increased significantly.

[0086] The thawing time of the frozen beef in Example 5 was 0.64 h, the thawing loss was 2.63%, the malondialdehyde content was 0.148 mg / kg, and the quality was well maintained.

[0087] The thawing time of the frozen beef in Comparative Example 2 was 1.5 h, which was extended by about 2.34 times compared with the higher frequency electric field and low pressure thawing group, and the thawing loss was 5.77%, which was about 2.11 times that of the high frequency electric field and low pressure thawing group, and the malondialdehyde content was 0.341 mg / kg, which was about 2.3 times that of Example 1.

[0088] The thawing time of the frozen minced pork in Example 6 was 0.58 h, the thawing loss was 3.21%, and the malondialdehyde content was 0.164 mg / kg.

[0089] The thawing time of the frozen pork in Example 7 is 0.49 h, which is 15.5% lower than that in Example 6; the thawing loss is 3.31%; and the malondialdehyde content is 0.147 mg / kg, which is 10.37% lower than that in Example 6.

[0090] The thawing time of the frozen minced pork in Comparative Example 3 is 1.12 h, which is about 2.67 times longer than that in Example 6, and the thawing loss is 7.73%, which is about 2.26 times that in Example 6, and the malondialdehyde content is 0.378 mg / kg, which is about 2.62 times that in Example 6.

[0091] It should be noted that the aforementioned embodiments are merely exemplary descriptions of the present invention, and the various process conditions adopted therein are relatively typical examples. However, after a large number of experimental verifications by the inventor of this case, the other process conditions listed in the foregoing are also applicable and can also achieve the technical effects claimed in the present invention.

Claims

1. A process for rapidly thawing meat products at low voltage, characterized in that: include: Low-voltage and high-frequency electric energy is applied to the frozen meat product to form a high-frequency current in the frozen meat product, the high-frequency current generates Joule heat in the frozen meat product, and the polar molecules in the frozen meat product move in the electric field generated by the high-frequency current to generate friction heat, the sum of the Joule heat and the friction heat is the same as or slightly greater than the energy required for converting ice crystals in the frozen meat product into liquid water, thereby thawing the frozen meat product, the voltage of the low-voltage and high-frequency electric energy is 35V±0.5V, and the frequency of the high-frequency current is 3kHz~8kHz.

2. The process for rapidly thawing meat products at low voltage according to claim 1, characterized in that: The low-voltage high-frequency electric energy is provided by an alternating current power supply, and the current waveform of the high-frequency current is a sine wave or a square wave.

3. The process for rapidly thawing meat products at low voltage according to claim 1, characterized in that: include: At least one group of electrodes electrically connected to a power source is brought into electrical contact with the frozen meat product, and a closed loop is formed between each group of electrodes and the frozen meat product, and the power source is used to apply the low-voltage high-frequency electric energy into the closed loop, so that a high-frequency current is formed in each closed loop, and each group of electrodes includes two electrode plates, which are respectively electrically connected to two different terminals of the power source.

4. The process for rapidly thawing meat products at low voltage according to claim 3, characterized in that: include: The two groups of electrodes are electrically contacted with the frozen meat product, and a closed loop is formed between each group of electrodes and the frozen meat product, and the two closed loops formed between the two groups of electrodes and the frozen meat product are intersected with each other, and each group of electrodes is electrically connected to a power source.

5. The process for rapidly thawing meat products at low voltage according to claim 4, characterized in that: Two closed loops formed between two groups of electrodes electrically connected to the power supply and the frozen meat product are vertically crossed.

6. The process for rapidly thawing meat products at low voltage according to claim 4 or 5, characterized in that: One group of electrodes comprises two electrode plates which are spaced apart along a first direction on both sides of the frozen meat product and in contact with the frozen meat product, and another group of electrodes comprises two electrode plates which are spaced apart along a second direction on both sides of the frozen meat product and in contact with the frozen meat product, and the first direction intersects the second direction perpendicularly.

7. The process for rapidly thawing meat products at low voltage according to claim 3, characterized in that: The area of ​​the contact region between each electrode plate and the frozen meat product is no greater than 4 / 5 of the area of ​​the surface where the contact region is located; And / or, the thickness of the electrode plate does not exceed 0.1 cm.

8. The process for rapidly thawing meat products at low voltage according to claim 1, characterized in that: The fat content of the frozen meat product is lower than 50%; and / or the maximum thickness of the frozen meat product is ≤6 cm.

9. The process for rapidly thawing meat products at low voltage according to claim 1 or 8, characterized in that: The frozen meat product comprises ground meat.

10. The process for rapidly thawing meat products at low voltage according to claim 1, characterized in that: The central temperature of the frozen meat product before thawing is below -18°C, and the central temperature of the frozen meat product after thawing is -1°C.

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