Effect of Pulsed Electric Field treatments at various stages during conditioning on quality attributes of beef longissimus thoracis et lumborum muscle

Arroyo, Cristina; Lascorz, Diana; O'Dowd, Louise P.; Noci, F.; Arimi, Joshua; Lyng, James G.

doi:10.1016/j.meatsci.2014.08.004

Cited by 66 publications

(29 citation statements)

References 40 publications

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“…There is no agreement in the literature whether PEF treatments enhances the tenderization of meat cuts or not. Previous studies on PEF-treated beef semitendinosus muscles (1.9 kV/cm; 83.6 kJ/kg) [5], turkey breast meat [9], and those reported by Arroyo et al [10] observed either no effect or a tendency but not significant decrease on the shear force values for beef longissimus thoracis et lumborum subjected to PEF (1.4 kV/cm; 25 to 50 kJ/kg). Similarly, Faridnia et al [6] reported no effect of PEF (0.2-0.6 kV/cm; 0.05 to 34.3 kJ/kg) on the tenderness of beef longissimus thoracis.…”

Section: Resultsmentioning

confidence: 78%

Effects of Pulsed Electric Fields on Selected Quality Attributes of Beef Outside Flat (Biceps femoris)

Faridnia¹,

Bremer²,

Burritt³

et al. 2016

IFMBE Proceedings

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Abstract-Pulsed electric field (PEF) processing is a nonthermal food processing technology that applies brief (µs) electrical pulses of high voltage to food products placed between two electrodes. Depending on the process intensity, the process affects cell membrane permeability due to localised structural changes. There are few reports on the use of PEF for the processing of solid foods like meat. Therefore, the current project was designed to assess the impact of PEF processing on beef muscles and its potential use to reduce meat ageing time and cost. Post rigor Biceps femoris (a low value beef muscle) cuts were exposed to PEF (electric field strength of 1.7 -2.0 kV/cm and pulsed electrical energy of 185 kJ/kg) processing and sampled after aging at 4 o C for 3, 7, 14 or 21 days. Samples were assessed for temperature increases, electrical conductivity, pH, purge loss, cooking loss, tenderness and colour stability. The microstructure of PEF treated and untreated meat samples were also investigated. Our results showed that temperature, electrical conductivity, and pH were significantly (P<0.05) affected by PEF treatment conditions. Tenderness, as indicated by a reduced shear force value, significantly (P<0.05) increased following PEF treatment compared to the untreated samples. Cooking loss was not affected by PEF treatment, whilst purge loss significantly (P<0.05) increased after PEF treatment and during ageing. The PEF treated meat samples showed a dramatic increase in the number of myofibrils ruptured along the z-lines compared to the untreated samples during ageing. This resulted in beef muscle with a more porous structure compared to the untreated samples and accounts for the observed increase in electrical conductivity and purge loss. These results suggest that PEF induces changes in the microstructure and texture of meat and could potentially be used to improve tenderness, decrease ageing time or to alter functional properties.

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Section: Resultsmentioning

confidence: 78%

Effects of Pulsed Electric Fields on Selected Quality Attributes of Beef Outside Flat (Biceps femoris)

Faridnia¹,

Bremer²,

Burritt³

et al. 2016

IFMBE Proceedings

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“…Despite the fact that PEF caused an increased myofibrillar fragmentation in beef m. semitendinosus, no changes in texture were revealed by shear force measurements [4]. Similarly, texture of beef m. longissimus thoracis [2], beef m. longissimus thoracis et lumborum [9] and turkey breasts [10] was not affected by PEF application. The apparent discrepancy may be associated with differences in the experimental conditions such as the use of different processing parameters, muscle types, IFMBE Proceedings Vol.…”

Section: Case Study 5: Pef In Meat Tenderisationmentioning

confidence: 90%

“…53 sample size and sample preparation prior and after PEF treatment. Other parameters such as color and cook loss have been studied and it is agreed that PEF has no detrimental effect on the color of meat samples [2,4,9-10] whereas cook loss was either improved [7,9] or remained unaffected [2]. According to Faridnia et al [3] PEF enhanced lipid oxidation and altered the volatile profile of frozen-thawed beef m. semitendinosus during ageing though no alteration of the nutritional value of fatty acids was detected.…”

Section: Case Study 5: Pef In Meat Tenderisationmentioning

confidence: 99%

Harnessing the Structure Modifying Potential of Pulsed Electric Fields (PEF) – Food Processing Examples in Product Stabilization, Process Acceleration and Compound Extraction

et al. 2016

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Abstract-Pulsed electric fields (PEF) can electroporate eukaryotic and prokaryotic cells which can be used in food processing for product preservation and extraction of intracellular components. In this paper a number of potential processing applications for PEF will be considered. These will include its incorporation in hurdle preservation strategies, its use in the termination of enzyme hydrolysis of proteins, its application in the waste stream valorization through enhancing compound extraction and also its potential for accelerating processes such as meat tenderization or curing. In terms of product pasteurization, the paired combinations of novel technologies examined certainly inactivated more microorganisms than each technology alone but the effect of the combinations was largely additive or overlapping with few examples of synergy. In addition some combinations introduced high specific energy into products (in some cases higher than conventional UHT). In terms of product sterilization, PEF applied at temperatures of 120°C gave a slight though not significant increase in spore inactivation compared to thermal treatments. The use of PEF for endoprotease inactivation in bioactive compound production also proved to be very promising and could have application in hydrolyses termination especially where the resultant bioactives are heat labile. PEF pre-treatments of potato peel and brewers spent grain increased the extraction of glycoalkaloids and β-glucans respectively which is promising as conventional methods for the extraction of these compounds are expensive and the market value of the target compounds is high. In terms of its application in meat processing, PEF can have a positive impact on meat tenderization, though ageing/conditioning is still necessary. It has also been shown to accelerate the curing of meat when it is applied as a pretreatment prior to curing. Overall, these applications are all promising though it remains to be seen which of these niche areas are likely to achieve significant commercial uptake.

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“…Perlakuan PEF dapat menginduksi perubahan struktur dan tekstur daging, berpotensi memperbaiki sifat-sifat fungsional daging atau membantu dalam pengembangan produk baru dari daging (Faridnia et al, 2015). Kajian yang telah dilakukan memperlihatkan bahwa perlakuan PEF dapat meningkatkan keempukan dan sifat mutu daging sapi (Bekhit et al, 2016;Suwandy et al, 2015aSuwandy et al, , 2015bArroyo et al, 2015).…”

Section: Aplikasi Pef Pada Dagingunclassified

Potency of Pulsed Electric Fields Technology for Improving Meat Quality: A Review

Awwaly

2016

JITEK

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Effect of Pulsed Electric Field treatments at various stages during conditioning on quality attributes of beef longissimus thoracis et lumborum muscle

Cited by 66 publications

References 40 publications

Effects of Pulsed Electric Fields on Selected Quality Attributes of Beef Outside Flat (Biceps femoris)

Effects of Pulsed Electric Fields on Selected Quality Attributes of Beef Outside Flat (Biceps femoris)

Harnessing the Structure Modifying Potential of Pulsed Electric Fields (PEF) – Food Processing Examples in Product Stabilization, Process Acceleration and Compound Extraction

Potency of Pulsed Electric Fields Technology for Improving Meat Quality: A Review

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