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Impact of pulsed electric fields and post‐mortem vacuum ageing on beef longissimus thoracis muscles
Author(s) -
Faridnia Farnaz,
Bekhit Alaa ElDin A.,
Niven Brian,
Oey Indrawati
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12532
Subject(s) - ageing , longissimus thoracis , longissimus , zoology , shear force , moisture , chemistry , materials science , composite material , biology , medicine , tenderness
Summary The impact of pulsed electric field ( PEF ) processing (0.2–0.6 kV cm −1 , 1–50 Hz, 20 μs) followed by vacuum ageing (1 and 3 days) on the quality traits of beef longissimus thoracis ( LT ) was assessed. The results show that p H , colour stability ( L *, a * and R 630/580 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, C ryo‐ 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.