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Investigation of Pulsed Electric Field Conditions at Low Field Strength for the Tenderisation of Beef Topside

Tenderness is the most critical eating quality trait of meat, and consequently, processing interventions for meat tenderisation have significant economic relevance. The objective of this study was to investigate pulsed electric field (PEF) conditions for the tenderisation of beef topside. The PEF se...

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Autores principales: Bolumar, Tomas, Rohlik, Bo-Anne, Stark, Janet, Sikes, Anita, Watkins, Peter, Buckow, Roman
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9497954/
https://www.ncbi.nlm.nih.gov/pubmed/36140931
http://dx.doi.org/10.3390/foods11182803
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author Bolumar, Tomas
Rohlik, Bo-Anne
Stark, Janet
Sikes, Anita
Watkins, Peter
Buckow, Roman
author_facet Bolumar, Tomas
Rohlik, Bo-Anne
Stark, Janet
Sikes, Anita
Watkins, Peter
Buckow, Roman
author_sort Bolumar, Tomas
collection PubMed
description Tenderness is the most critical eating quality trait of meat, and consequently, processing interventions for meat tenderisation have significant economic relevance. The objective of this study was to investigate pulsed electric field (PEF) conditions for the tenderisation of beef topside. The PEF settings included combinations of three field strengths (0.25, 0.50 and 1.00 kV/cm), two frequencies (20 and 100 Hz) and three treatment times (10, 30 and 50 ms). The effect of PEF on meat quality parameters (pH, drip loss, shear force, cook loss and colour) immediately after treatment and after storage (1 and 14 days at 4 °C) was evaluated. PEF did not affect meat tenderness after 1 day of chilled storage but resulted in a 5–10% reduction in the shear force in some cases (0.25–0.5 kV/cm) compared to the untreated control after 14 days of storage. Other quality traits (cook loss and colour) were not impaired. Thus, we concluded that PEF technology is a possible intervention to improve meat tenderness of beef topside after 2 weeks of storage.
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spelling pubmed-94979542022-09-23 Investigation of Pulsed Electric Field Conditions at Low Field Strength for the Tenderisation of Beef Topside Bolumar, Tomas Rohlik, Bo-Anne Stark, Janet Sikes, Anita Watkins, Peter Buckow, Roman Foods Article Tenderness is the most critical eating quality trait of meat, and consequently, processing interventions for meat tenderisation have significant economic relevance. The objective of this study was to investigate pulsed electric field (PEF) conditions for the tenderisation of beef topside. The PEF settings included combinations of three field strengths (0.25, 0.50 and 1.00 kV/cm), two frequencies (20 and 100 Hz) and three treatment times (10, 30 and 50 ms). The effect of PEF on meat quality parameters (pH, drip loss, shear force, cook loss and colour) immediately after treatment and after storage (1 and 14 days at 4 °C) was evaluated. PEF did not affect meat tenderness after 1 day of chilled storage but resulted in a 5–10% reduction in the shear force in some cases (0.25–0.5 kV/cm) compared to the untreated control after 14 days of storage. Other quality traits (cook loss and colour) were not impaired. Thus, we concluded that PEF technology is a possible intervention to improve meat tenderness of beef topside after 2 weeks of storage. MDPI 2022-09-11 /pmc/articles/PMC9497954/ /pubmed/36140931 http://dx.doi.org/10.3390/foods11182803 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Bolumar, Tomas
Rohlik, Bo-Anne
Stark, Janet
Sikes, Anita
Watkins, Peter
Buckow, Roman
Investigation of Pulsed Electric Field Conditions at Low Field Strength for the Tenderisation of Beef Topside
title Investigation of Pulsed Electric Field Conditions at Low Field Strength for the Tenderisation of Beef Topside
title_full Investigation of Pulsed Electric Field Conditions at Low Field Strength for the Tenderisation of Beef Topside
title_fullStr Investigation of Pulsed Electric Field Conditions at Low Field Strength for the Tenderisation of Beef Topside
title_full_unstemmed Investigation of Pulsed Electric Field Conditions at Low Field Strength for the Tenderisation of Beef Topside
title_short Investigation of Pulsed Electric Field Conditions at Low Field Strength for the Tenderisation of Beef Topside
title_sort investigation of pulsed electric field conditions at low field strength for the tenderisation of beef topside
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9497954/
https://www.ncbi.nlm.nih.gov/pubmed/36140931
http://dx.doi.org/10.3390/foods11182803
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