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Effect of Exposure to Pulsed Magnetic Field on Microbiological Quality, Color and Oxidative Stability of Fresh Ground Beef
Author(s) -
Goldschmidt Lins Patricia,
Aparecida Silva Alessandra,
Marina Piccoli Pugine Silvana,
Ivan Cespedes Arce Aldo,
José Xavier Costa Ernane,
Pires De Melo Mariza
Publication year - 2017
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.12405
Subject(s) - metmyoglobin , lipid oxidation , food science , chemistry , myoglobin , zoology , biology , biochemistry , antioxidant
This study aimed to evaluate the use of 1 Hz pulsed magnetic field (PMF) in the preservation of fresh ground beef during aerobic refrigerated storage. Supraspinatus muscle from Angus cattle was ground and aerobically packaged into 21 portions. These portions were divided into three treatment groups: not exposed to PMF (control); exposed to PMF for 2 h (PMF‐2h) and exposed to PMF for 12 days (PMF‐12d). Packages from all groups were stored for 12 days in the dark at 4°C. One package from each group was used for microbiological assays and analyses of pH, instrumental color, myoglobin and lipid oxidation. Results have shown that exposure to PMF for 12 days did not alter the preservation and quality of ground beef compared to the control. However, samples exposed to PMF for 2 h reduced the microorganism growth and metmyoglobin content in relation to the control group. However, pH, instrumental color and lipid oxidation of samples exposed to PMF for 2 h did not change during storage compared to the control. We concluded that PMF could be used for fresh meat preservation. However, more studies are needed to understand the mechanisms of action of the magnetic field. Practical Applications In the present study, the use of a moderate pulsed magnetic field for preservation of fresh beef looks promising for preventing microbial growth, without changing some parameters such as pH, color or lipid oxidation. However, this mild and nonthermal technology needs more studies to evaluate some factors such as the exposure time to the magnetic field. In general, the use of the magnetic field in food preservation may be a viable alternative to the traditional technologies, and can be used alone or in combination with traditional methods in order to increase their efficiency.