Enhancing the nutritional value of meat

Higgs, Jennette; Mulvihill, B.; Henry, C. J. K.; Chapman, Clinton D.

doi:10.1533/9781855736658.2.209

Cited by 1 publication

(1 citation statement)

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“…Conventionally, beef is tenderised by ageing that involves the breakdown of muscle fibres by endogenous proteolytic enzymes (Higgs et al ., ). Ageing is a slow and time‐consuming process which requires a period of up to 21 days and is expensive due to long refrigeration storage (Herrera‐Mendez et al ., ).…”

Section: Introductionmentioning

confidence: 97%

Impact of pulsed electric fields and post‐mortem vacuum ageing on beef longissimus thoracis muscles

Faridnia

Bekhit

Niven

et al. 2014

Int J of Food Sci Tech

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The impact of pulsed electric field (PEF) processing (0.2-0.6 kV cm À1 , 1-50 Hz, 20 ls) followed by vacuum ageing (1 and 3 days) on the quality traits of beef longissimus thoracis (LT) was assessed. The results show that pH, colour stability (L*, a* and R630/580 values) and cooking loss were unaffected by PEF treatments, whilst moisture content significantly (P < 0.05) decreased by 0.7-3.6%. No significant (P > 0.05) difference was found in shear force between PEF treated and untreated samples. However, the shear force values significantly reduced in response to ageing times regardless of the PEF treatments. After 3 days post-treatment ageing, the shear force decreased by 20-22% compared to 1 day ageing for all samples. Furthermore, Cryo-SEM results suggest that PEF treatments have led to more porous tissue structure leading to more water loss. Protein profile was unchanged by PEF treatments applied.Effect of PEF on beef quality traits F. Faridnia et al.

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Section: Introductionmentioning

confidence: 97%