Farnaz Faridnia, Alaa El-Din A. Bekhit, Brian Niven and Indrawati Oey Impact of pulsed electric fields and post-mortem vacuum ageing on beef longissimus thoracis muscles International Journal of Food Science & Technology
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. pH, colour stability (L*, a* and R630/580 values) and cooking loss were unaffected by PEF treatments, whilst moisture content significantly decreased by 0.7–3.6%. No significant difference was found in shear force between PEF treated and untreated samples, however, PEF treatments have led to more porous tissue structure leading to more water loss. Protein profile was unchanged by PEF treatments applied.
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