Research developments in the applications of radio frequency energy in muscle food processing and preservation: a review

Radio frequency (RF) technology, characterized by rapid volumetric heating and deep penetration, has emerged as a promising strategy for muscle food processing and preservation. This review summarizes recent progress in RF applications in cooking, pasteurization, thawing/tempering, freezing, drying, and salt-reduction processing, with emphasis on heating mechanisms, energy absorption related to dielectric properties, and food matrix dependent processing responses. Beyond previous application specific summaries, this review provides an integrated analysis of RF-induced changes in proteins, lipids, and micronutrients. It also discusses the roles of RF-based combined technologies in quality development and their potential for industrial application in muscle foods. Current evidence indicates that RF treatment enhances water-holding capacity, enables effective microbial inactivation under mild thermal conditions, shortens thawing time, mitigates ice-crystal-induced damage during freezing, improves rehydration after drying, and shows potential for salt reduction. However, RF processing may also cause undesirable effects, such as lipid oxidation, protein denaturation, and local overheating. Future research should focus on optimizing electromagnetic field parameters, elucidating the synergistic mechanisms of combined technologies, investigating molecular-level interactions among food components, and conducting industrial-scale validation to advance the practical application of RF technology in the muscle food industry.