Effect of low and high pulsed electric field on the quality and nutritional minerals in cold boned beef M. longissimus et lumborum

Khan, Ammar Ahmad; Randhawa, Muhammad Atif; Carne, Alan; Ahmed, Isam A. Mohamed; Barr, David; Reid, Malcolm R.; Bekhit, Alaa El‐Din A.

doi:10.1016/j.ifset.2017.03.002

Cited by 61 publications

(20 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Khan et al . 30 showed the effect of PEF treatments applied at 1.25 kV/cm (149.8 kJ/kg), but not at 0.31 kV/cm (12.4 kJ/kg) on tenderness and color change of cold-boned beef loins. Faridnia et al .…”

Section: Resultsmentioning

confidence: 91%

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

Astráin-Redín

Raso

Cebrián

et al. 2019

Sci Rep

View full text Add to dashboard Cite

The aim of this investigation was to lay the groundwork of the potential application of Pulsed Electric Fields (PEF) technology for accelerating the drying process of meat and meat products, and specifically in this work of Spanish dry-cured sausages “longaniza”. PEF treatments were applied to pork loin samples, and the influence of different PEF parameters on the process were evaluated. An optimal PEF treatment of 1 kV/cm, 200 μs of pulse width and 28 kJ/kg was determined as the most suitable to electroporate meat cells and to improve water transfer by achieving a water content reduction of 60.4% in treated-meat samples dried at 4 °C. The influence of PEF on meat drying rate was also studied on minced pork and the results showed that with a particle size of 4.0 mm higher drying rates were achieved. To validate the results, Spanish cured sausages were prepared from treated and untreated minced pork and stuffed into gauzes and natural pork casings at pilot plant scale. After the curing process, the application of PEF to sausages stuffed into gauze reduced the drying time from 17 to 9–10 days, a reduction of 41–47%, confirming the effects described at lab scale and the potential of PEF for accelerating the sausage-drying process.

show abstract

Section: Resultsmentioning

confidence: 91%

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

Astráin-Redín

Raso

Cebrián

et al. 2019

Sci Rep

View full text Add to dashboard Cite

show abstract

“…PEF processing has been reported to affect the concentration of some minerals in fresh meat. While it has reduced the concentration of minerals such as Fe, K, P, Ca, Na and Mg in beef (Khan et al ., 2017; Khan et al ., 2018), an increase was recorded in the concentration of Cr and Ni due to possible migration of these ions from electrodes to meat during processing (Khan et al ., 2018). In comparison with these studies, a different method of estimation was used in this study for measuring the level of these minerals in the liquid digesta (not in the meat) to see whether PEF treatment had any influence on the release of these minerals from cooked venison during gastrointestinal digestion.…”

Section: Resultsmentioning

confidence: 99%

Cooking does not impair the impact of pulsed electric field on the protein digestion of venison (Cervus elaphus) during in vitro gastrointestinal digestion

Bhat

Morton

Mason

et al. 2021

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary The present study was conducted to elucidate whether cooking impairs the positive effect of pulsed electric field (PEF) on the digestibility of venison during in vitro gastrointestinal protein digestion. Previous studies have used fresh uncooked meat to demonstrate the effect of PEF on protein digestibility during gastrointestinal digestion neglecting the effect that cooking could induce during meat preparation process. PEF‐treated samples (T1, 10 kV, 90 Hz, 20 µs) were cooked (core temperature of 75 °C) and subjected to in vitro simulated gastrointestinal protein digestion along with non‐treated controls. A 3% increase of in vitro protein digestibility was found in cooked PEF‐treated venison (P < 0.05). A positive (P < 0.05) impact of PEF processing was observed on overall protein digestion as measured by soluble protein (%) and SDS‐PAGE. PEF did not change (P > 0.05) the release of minerals from cooked venison during digestion. Cooking had no negative influence on the mechanism through which PEF operates in improving the protein digestibility of venison.

show abstract

“…Several studies have confirmed the potential of PEF for improving the tenderness of muscles during aging (Bekhit, Suwandy, Carne, van de Ven, & Hopkins, ; Faridnia et al., ; Khan et al., ; Ma et al., ; Suwandy, Carne, van de Ven, Bekhit, & Hopkins, , , , ). Unlike other methods, such as electrical stimulation or Tenderstretch TM, which do not affect all muscles equally, PEF is a stand‐alone technology where process parameters can be optimized for different muscles (Suwandy et al., ).…”

Section: Introductionmentioning

confidence: 88%

“…Several studies have found no effect of PEF on color, water‐holding capacity, and lipid oxidation (Arroyo et al., , ; McDonnell et al., ; Faridnia and others ; Suwandy et al., ), but it did cause an increase in purge loss (Bekhit et al., , ; Faridnia and others ; Suwandy, Carne, van de Ven, Bekhit, & Hopkins, ) and cooking loss (Suwandy et al., ). High PEF at high intensity (10 kV, 200 Hz, 20 μs) did affect L * and a * values in beef and also a reduction in some minerals (Khan et al., , ). PEF has been reported to increase the concentration of Cr in beef (Khan et al., ).…”

Section: Introductionmentioning

confidence: 99%

Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective

Bhat

Morton

Mason

et al. 2018

Comp Rev Food Sci Food Safe

Self Cite

120

View full text Add to dashboard Cite

The tenderization process, which can be influenced by both pre-and post-slaughter interventions, begins immediately after an animal's death and is followed with the disruption of the muscle structure by endogenous proteolytic systems. The post-slaughter technological interventions like electrical stimulation, suspension methods, blade tenderization, tumbling, use of exogenous enzymes, and traditional aging are some of the methods currently employed by the meat industry for improving tenderness. Over the time, technological advancement resulted in development of several novel methods, for maximizing the tenderness, which are being projected as quick, economical, nonthermal, green, and energy-efficient technologies. Comparison of these advanced technological methods with the current applied industrial methods is necessary to understand the feasibility and benefits of the novel technology. This review discusses the benefits and advantages of different emerging tenderization techniques such as hydrodynamic-pressure processing, high-pressure processing, pulsed electric field, ultrasound, SmartStretch TM , Pi-Vac Elasto-Pack R system, and some of the current applied methods used in the meat industry.

show abstract

Effect of low and high pulsed electric field on the quality and nutritional minerals in cold boned beef M. longissimus et lumborum

Cited by 61 publications

References 22 publications

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

Cooking does not impair the impact of pulsed electric field on the protein digestion of venison (Cervus elaphus) during in vitro gastrointestinal digestion

Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective

Contact Info

Product

Resources

About