微波複合電磁加熱（MCIH）系統可改善快速和均勻的加熱。故本研究目的為先利用超高壓（HPP）配合鹽麴醃漬液，以決定快速達到醃漬和嫩化豬後腿肉之操作條件及再利用MCIH達到烹煮及殺菌的效果。先研究100～400 MPa的HPP分別處理5、10和15分鐘含2%鹽麴液的後腿肉，以未處理的後腿肉作為對照組，在鹽度部分，HPP處理後鹽度會顯著由0.50%提升至0.65～0.90%，在截切值部分，對照組為56.12 N，100 MPa處理10分鐘後，有最低的截切值為44.71 N，且對肉品的外觀顏色較無變化，故以100MPa保壓10分鐘處理含2%鹽麴液的後腿肉為最佳醃漬及嫩化之條件。再以MCIH烹煮200 g後腿肉，在微波功率1080 W下，並配合三種電磁溫度（100、130和160℃）加熱150秒，皆可使後腿肉的溫度達到100℃以上，根據升溫曲線以計算不同病原菌的致死率，在殺菌效果上，肉毒桿菌未達12 D殺滅條件，故此產品需於4℃冷藏儲藏，而其他常見於肉品的病原菌如：沙門氏菌、大腸桿菌O157：H7、彎曲桿菌、李斯特菌的殺菌效果皆有達到5 D以上。另外，200 g後腿肉在微波功率1080 W和電磁溫度130℃較電磁溫度160℃下加熱150秒的截切值較低，顏色也較白，並且未檢出生菌數，故MCIH具有快速升溫烹煮和殺菌的效果，此可應用於冷藏即食食品的開發。

The quick and uniformity heating can be improved by a microwave combined induction heating (MCIH) system. Therefore, the objectives of this study were to use high pressure processing (HPP) combined with Shio solution to determine the operating conditions for fast pickling and tenderizing pork ham, and then to employ MCIH to achieve cooking and pasteurization effects. The results showed that when ham was treated by HPP (100-400 MPa, 5-15 min) with Shio solution, the salinity significantly increased from 0.5% to 0.65~0.9%. In the shear force test, the control group had a shear force of 56.12 N, whereas the HPP treatment (100 MPa) held for 10 min had the lowest shear force of 48.73 N, demonstrating that HPP with Shio solution had both picking and tenderizing meat effects. When ham strips were cooked for 150 s in MCIH system in a 1080 W microwave with 100, 130 or 160℃ induction temperature, the final temperatures of ham could exceed 100℃. After analyzing the temperature profile, the lethality for common pathogenic bacteria in meat products was calculated. However, the reduction of Clostridium botulinum was less than 12D (sterilization conditions) at the reference temperature of 100℃; therefore, MCIH ham was required to be stored at 4℃. The reduction of other pathogenic bacteria such as Salmonella, Escherichia coli O157:H7, Campylobacter, and Listeria monocytogenes could have 5D reduction. Moreover, the shear force of ham by MCIH heating 150 s at 130℃ IH was lower and had larger L* than that at 160℃ IH. The total plate count of ham by MCIH heating 150 s did not be detected. Therefore, MCIH has the both effect of rapidly raising temperature rise to achieve pasteurization, which can be applied for ready-to-eat food.