An assessment of the effect of pulsed electrical fields on tenderness and selected quality attributes of post rigour beef muscle

O'Dowd, Louise P.; Arimi, Joshua; Noci, F.; Cronin, D.A.; Lyng, James G.

doi:10.1016/j.meatsci.2012.09.010

Cited by 96 publications

(47 citation statements)

References 28 publications

(30 reference statements)

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“…Podczas poubojowej glikolizy następuje osłabienie błon strukturalnych oraz spadek zdolności utrzymywania wody przez miofilamenty, co umożliwia przemieszczanie się płynów w przestrzeniach śród-i międzykomórkowych, a uwalnianie substancji mineralnych i ich przechodzenie w formę rozpuszczalną (zdysocjowaną) wpływa na zmianę właściwości elektrycznych, w tym m.in. wzrost przewodności elektrycznej (6,46).…”

Section: Wyniki I Omówienieunclassified

Effect of ageing on the physicochemical properties of musculus longissimus lumborum of young bulls of five breeds

Domaradzki¹,

Litwińczuk²,

Florek³

et al. 2017

Medycyna Weterynaryjna

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SummaryRecent years have seen increasing interest in the conservation and use of native breeds of livestock raised in traditional farming systems. The experience of many European countries shows that promotion of raw materials and products derived from these breeds through a labelling system has a beneficial effect on the sustainable development of rural areas, contributes to preservation of the cultural heritage of the countryside, and increases the population of the breeds. As yet no beef produced in Poland has been included on the European list of traditional and regional products. 5 N and 59.1 N). On the last, 14 th day of ageing, the instrumental WBSF shear force for the breeds evaluated was definitely more homogeneous and did not differ significantly (shear force in the range of 56.3-65.7 N; P > 0.05). Compared to the muscle of native breeds, that of the Polish Holstein-Friesians showed significantly lower haem pigments (on average 35 ppm less; P < 0.01) and a lower proportion of redness (a*) (P < 0.01) on the 2 nd and 7 th days post mortem. The MLL muscle of young bulls of the Polish Red breed had the lowest (P < 0.01) percentage content of yellowness (b*) during the whole ageing period. Significantly (P < 0.01) lower oxidative stability (higher TBARS value) was found in the meat from young bulls of the Polish Holstein-Friesian breed (on the 2 nd and 7 th days post mortem) and the White-Backed breed (on the 14 th day) compared to all other breeds analysed. In general, the ageing time had a positive influence on the muscle quality, as the determinants of the visual and sensory attractiveness of the meat, which are also important in the meat industry, remained stable (pH), improved (colour and water-holding capacity G-H) or became more similar among the breeds (tenderness assessed on the basis of shear force, cooking loss).

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Section: Wyniki I Omówienieunclassified

Effect of ageing on the physicochemical properties of musculus longissimus lumborum of young bulls of five breeds

Domaradzki¹,

Litwińczuk²,

Florek³

et al. 2017

Medycyna Weterynaryjna

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“…According to Locker and Hagyard (1963), lowering the carcass temperature below 10 °C sooner than 10 h postmortem will cause cold shortening. It is critical to avoid cold shortening, so electrical stimulation has been proven as one of the effective methods to prevent the toughening effect of cold shortening [2][3][4][5][6] . Notwithstanding, electrical stimulation can cause a decline in postmortem pH (accelerating the rate of glycolysis).…”

Section: Introductionmentioning

confidence: 99%

Effects of high voltage electrical stimulation on the rate of pH decline, meat quality and color stability in chilled beef carcasses

Mombeni

Mombeini

Figueiredo³

et al. 2013

Asian Pacific Journal of Tropical Biomedicine

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“…Pulsed electric field technology has shown its potential for various applications in solid foods with different aims including structural modifications, changing physical quality parameters, extraction of bioactive compounds and preservation. Nevertheless, this technology has limited applications in muscle foods [34]. PEF technology can be employed in meat processing for various purposes including enhancement of cell permeation to increase tenderness, attenuation of microbial load to improve the shelf life and maintenance of volatile profile of meat during storage [35].…”

Section: Pef and Meat Qualitymentioning

confidence: 99%

“…O'Dowd et al [34] studied the effect of PEF on meat quality @ 1.1-2.8 kV cm −1 and reported no significant improvement in meat tenderness during storage. Later on, Bekhit et al [36] found a weighty improvement in beef tenderness by PEF treatment (5-10 kV).…”

Section: Pef and Meat Qualitymentioning

confidence: 99%

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2017

JNHFE

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Thermal inputs for food preservation generally dominate the food processing industry. However such treatments may lead to several undesirable changes in quality attributes and nutritional value of food. On the contrary, non-thermal preservation methods have a minimal impact on the sensory quality and nutritional status of food. Several non-thermal techniques have been involved in food preservation with an objective to maintain the nutritional properties and physic-chemical characteristics of food products. In this regard, pulsed electric field provides an alternative choice for various food products, particularly for liquid foods, for better preservation and maintenance of fresh-like quality aspects of food. Correspondingly, this memoir highlights the potential of pulsed electric field technology as an effective tool to preserve various foods with special reference to microbial inactivation. Additionally, principles, associated mechanistic approaches, effect of this treatment on food quality and problems linked with the consumer acceptance are also discussed in this script.

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An assessment of the effect of pulsed electrical fields on tenderness and selected quality attributes of post rigour beef muscle

Cited by 96 publications

References 28 publications

Effect of ageing on the physicochemical properties of musculus longissimus lumborum of young bulls of five breeds

Effect of ageing on the physicochemical properties of musculus longissimus lumborum of young bulls of five breeds

Effects of high voltage electrical stimulation on the rate of pH decline, meat quality and color stability in chilled beef carcasses

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