Electroprocessing of meat and meat products

Arroyo, Cristina; Lyng, James G.

doi:10.1002/9781118350676.ch4

Cited by 5 publications

(3 citation statements)

References 66 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The published literature was reviewed by Arroyo and Lyng (2017). They presented the effect of PEF on meat qualities and the improvement of mass transport to speed up drying and marinating/curing procedures and improve the water‐binding features through the diffusion of the water‐binding molecule.…”

Section: Results: Recovery Of Biomoleculesmentioning

confidence: 99%

Effective valorization of food wastes and by‐products through pulsed electric field: A systematic review

Arshad

Abdul‐Malek

Roobab

et al. 2020

J Food Process Engineering

View full text Add to dashboard Cite

Utilize food waste and by‐products generated from food processing is a developing concern to upgrade economic performance and ensure environmental sustainability. The compounds recovered from the food wastes could have the potential to be employed in different food and biotechnological applications. As a substitute to the conventional method such as Soxhlet extraction, liquid–liquid extraction, and mechanical shaking, the development of green extraction techniques (microwave, ultrasound, and pulsed electric field [PEF]) is seen as a significant step in recovering by‐products from food wastes. Among these, PEF is reported as a novel technique that can decrease solvent usage, heating steps, and extraction time to recover by‐products. The current review covers recent developments in PEF‐based industrial food waste through a systematic literature review. Recent literature was critically evaluated to examine the possibility of this emerging technology in providing sustainable and novel uses of agro‐foods waste and animal‐food waste. Limited literature is available on industrial scale studies of PEF valorization of food waste and food co‐products. Generally, PEF‐based processing is consistently reported as a superior technology that provides high efficiency and better‐quality products due to the low temperature of food compounds. This technique has several spectacular possible applications in food processing methods that provide the food industry with better efficiency and high‐quality products than existing extraction methods. Practical Applications This review suggests that PEF treatment of food wastes needs urgent models for optimum processing operation at the industrial level, particularly economic viability under practical working conditions. This innovative processing is generally accepted for more selective, quicker, and sustainable bio‐active compounds but still not satisfactorily verified for industrial applications. There are ethical and economic needs for the management of bio‐waste, and proper legislation appears to be an essential requirement to effectively and fruitfully utilize food waste.

show abstract

Section: Results: Recovery Of Biomoleculesmentioning

confidence: 99%

Effective valorization of food wastes and by‐products through pulsed electric field: A systematic review

Arshad

Abdul‐Malek

Roobab

et al. 2020

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…PEF treatment is mainly based on the application of short, high‐voltage pulses to a food material placed between two or more electrodes (Wiktor, Witrowa‐Rajchert, Schulz, Voigt, & Knorr, ). PEF was first applied to expand the shelf life of liquid products and enhanced mass transfer of plant and animal tissues in the 1940s (Arroyo & Lyng, ). It was not possible to determine the exact year when it was first applied to food thawing.…”

Section: The Principles Of the Different Thawing Technologiesmentioning

confidence: 99%

Recent Advances in Food Thawing Technologies

Cai

Cao

Regenstein

et al. 2019

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Serious quality deterioration can occur with suboptimal thawing, and thus innovative thawing technologies may have an important role in improving the final quality of frozen foods. In recent years, although several new thawing technologies have been extensively studied, such as ultra‐high pressure assisted thawing, ultrasound‐assisted thawing, high‐voltage electrostatic field thawing, ohmic thawing, and radio frequency thawing, more research is needed to make them more applicable to thawing of food industrially. A better evaluation of the impact of thawing is needed to help move new thawing technologies forward. This review discusses the principles involved, the applications to different types of foods, modeling of the various processes, new evaluation techniques, and patents obtained for the different systems. The benefits and weaknesses of these systems are also discussed to provide a more complete review of these new thawing techniques. This review will, hopefully, encourage additional work that may help reach the goal of having better food thawing systems.

show abstract

“…Однако известно, чем активнее раздражение, тем выше ответная реакциясокращение при искусственном сокращении мышц. Под воздействием электрического тока происходит увеличение уровня молочной кислоты в мышцах мяса туши животных [3,4].…”

Section: рис 1 изменения физических характеристик мяса говядины приunclassified

Electrostimulation of slaughterwarm meat to accelerate its maturing

Romanchikov¹

2018

Journal IAR

View full text Add to dashboard Cite

Военная академия материально-технического обеспечения им. генерала армии А. В. Хрулева Созревание парного мяса является актуальной задачей, особенно при организации забоя скота в полевых условиях. Ускорение процесса преобразование анатомических структур и физиологических процессов в тушах убойных животных позволит сократить время его созревания, повысить устойчивость к микробиологической порче. Для реализации данной задачи предложено устройство для ускорения автолиза мясного сырья (УДУАМС-М), предназначенное для обработки парного мяса в течение 5…10 мин электрическим током, после забоя, в целях предотвращения его быстрого окоченения и ускорения процесса автолиза. Эффект смягчения мышечной ткани под действием электрического тока связан с молекулярным уровнем сокращения и расслабления мышечных волокон. Процесс электростимуляции рассматривается в исследовании в тесной связи с прижизненной сократительной функцией мышц. Различные мышцы и волокна обладают разным порогом возбудимости. Под воздействием электрического тока происходит увеличение уровня молочной кислоты в мышцах мяса туши животных. Работа устройства основана на использовании физических принципов изменения тонуса мышечных волокон парного мяса (сжатия-растяжения мышц под воздействием электрического тока) туши убойных животных в целях предотвращения «холодового» сокращения мышц при интенсивной холодильной обработке и достижения нежности мяса в короткие сроки. Модернизация устройства для ускорения автолиза мясного сырья позволяет осуществить электростимуляцию, на любой стадии обработки туши, в области всех конечностей, при любых погодных условиях, что ускоряет процесс созревания мяса и отвечает требованием электробезопасности.

show abstract

Electroprocessing of meat and meat products

Cited by 5 publications

References 66 publications

Effective valorization of food wastes and by‐products through pulsed electric field: A systematic review

Effective valorization of food wastes and by‐products through pulsed electric field: A systematic review

Recent Advances in Food Thawing Technologies

Electrostimulation of slaughterwarm meat to accelerate its maturing

Contact Info

Product

Resources

About