Fig. 2: Analysis of the UFH treatment of meat.
a Photograph of a beef cube of 1 cm3 sandwiched between two pieces of carbon felt that serve as the heating element. b The UFH treatment in operation. The light emitted by the carbon felts is due to the high temperature. c Temperature profile of the carbon felt during the UFH treatment. d, e Thermal analysis results of the evolution of the beef temperature (d) and water content (mass fraction) (e) over 10 s of the UFH treatment; the simulation sensors are along the central line normal to the carbon felt, from the heated beef surface across the entire sample. f, g Photographs showing a fresh (f) and UFH-treated (6 surfaces) beef cube (g). h Optical micrograph of the cross-section of a UFH-treated beef. i Histological micrograph of the surface of a UFH-treated beef (red line indicates the contour of the carbonized layer). j, k Scanning electron microscopy (SEM) image of the UFH-treated beef surface (j) and the corresponding energy dispersive spectroscopy (EDS) analysis (k). l Raman spectra of the surface and central part of the UFH-treated beef.
