The effect of electro-hydrodynamic shockwaves on the quality of striploin and brisket beef muscles during long-term storage

• Published in: Innovative food science & emerging technologies Vol. 68; p. 102627
• Main Authors: McDonnell, Ciara K., Fitzgerald, Adam G., Burt, Paul, Hughes, Joanne, Mellor, Glen E., Barlow, Robert S., Sikes, Anita L., Li, Yutao, Tobin, Aarti B.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.03.2021
• Subjects: Cook loss; Hydrodynamic pressure; Meat quality; Shelf-life; Shockwave; Tenderisation; Tenderisation; Shelf-life; Cook loss; Shockwave; Hydrodynamic pressure; Meat quality
• ISSN: 1466-8564; 1878-5522
• DOI: 10.1016/j.ifset.2021.102627

Shockwaves generate instantaneous high pressures, which could affect meat shelf-life or quality. This study assessed microbiological counts, pH, drip, cook and moisture loss and texture of striploin (longissimus lumborum) and brisket (pectoralis profundus) treated with electrical shockwave (25 kV, 8 pulses) and subsequently stored (−0.5 °C) for 0, 4, 8, 12, 16 and 20 weeks. Shockwave did not affect total viable counts (p>0.05), with all samples considered microbiologically acceptable (<7 log10 CFU/cm2) after 20 weeks. Shockwave reduced the peak force of striploin by 14.4% (5.8 N) (p<0.001). However, for brisket, there was no effect of shockwave on texture (p>0.05). Shockwave × storage time increased moisture losses in striploin (p<0.01) and brisket (p<0.01) at week 0 but this decreased over subsequent storage weeks. Shockwave technology did not affect meat shelf-life and has potential for beef tenderisation. •Tenderness of striploin muscles was increased by shockwave treatment.•Shockwave did not affect the microbial load during long-term storage.•Moisture losses were dependent on storage time and treatment.•Shockwave resistant packaging was successfully applied.•Shockwave did not affect meat pH.