Application of ohmic heating to meat processing was considered. The sample used for heating was boneless ham with a diameter of about 92mm, length of 300-450mm, and weight of 2-3kg.The heating process was completed by using ohmic heating for a short time. The quality of the ham heated for about 50 minutes did not change from the conventional quality. Ohmic heating effectively reduces the time required to heat a meat product. Moreover, it may be possible to adjust the physical properties of meat by changing the current to vary the heating time.Thehamheatedforabout15

minutes had the texture of meat fiber.