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

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 pH, colour stability (L*, a* and R630/580 values) and cooking loss were unaffect...

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Bibliographic Details
Published inInternational journal of food science & technology Vol. 49; no. 11; pp. 2339 - 2347
Main Authors Faridnia, Farnaz, Bekhit, Alaa El‐Din A, Niven, Brian, Oey, Indrawati
Format Journal Article
LanguageEnglish
Published Oxford Published for the Institute of Food Science and Technology (U.K.) by Blackwell Scientific Publications 01.11.2014
Blackwell Publishing Ltd
Wiley Subscription Services, Inc
Subjects
Beef
Beef muscle
color
colour
cooking quality
Electric fields
Food science
longissimus muscle
pulsed electric fields
shear stress
tenderness
texture
water content
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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 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.
Bibliography:http://dx.doi.org/10.1111/ijfs.12532
Figure S1. Figure 1 Electrophoresis of beef proteins 15 from LT muscles.Figure S2. Cryo-SEM micrographs of beef samples: (a) untreated; (b) after a PEF treatment (0.6 kV cm−1, 50 Hz, and 20 ls); (c) after a PEF treatment (0.3 kV cm−1, 1 Hz, and 20 ls).Figure S3. Effects of different ageing treatment on a* values (a) and ratio 630/580 nm values (b) of the loins (longissimus thoracis) from ten carcases, which were displayed for 18 days at 4 °C. Table S1. Pulsed electric field (PEF) processing parameters used. Table S2. Type III Tests of fixed effects of pulsed electric field treatments (0.2-0.6 kV cm−1, 0.05-30 kJ kg−1) and post-treatment ageing time (1 and 3 days) on shear force and cooking loss representing significant (P < 0.01) effect on shear force according to ageing time. Table S3. Predicted mean shear force (N) and cooking loss (%) and standard errors for pulsed electric field (PEF) and ageing treatments. Table S4. pH and moisture content of the control and pulsed electric field (PEF) (0.2-0.6 kV cm−1, 0.05-30 kJ kg−1) treated beef samples. Table S5. Effect of pulsed electric field treatment (0.2-0.6 kV cm−1, 0.05-30 kJ kg−1) and post-mortem storage on instrumental colour parameters of beef longissimus thoracis muscles during 18 days of display.
istex:9606899A0739E7E956AFC6348E5FB959047BF6D9
ArticleID:IJFS12532
ark:/67375/WNG-RLV9SB6M-R
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.12532