Effect of pulsed electric field treatment on hot-boned muscles of different potential tenderness
作者： Via Suwandy , Alan Carne , Remy van de Ven , Alaa El-Din A. Bekhit , David L. Hopkins
DOI: 10.1016/J.MEATSCI.2015.02.009
关键词: Meat tenderness 、 Loin 、 Materials science 、 Surgery 、 Tenderness 、 Musculus semimembranosus 、 Musculus longissimus 、 Animal science
摘要: Despite the release of several reports highlighting potential benefits pulsed electric field (PEF) technology in food processing, there are limited studies on use PEF meat particular with fresh meat. The effect quality beef loins (Musculus longissimus lumborum, LL) at 1 day postmortem and topsides semimembranosus: SM) 3 days was investigated using a range treatment combinations [voltages (5 10 kV) frequencies (20, 50 90 Hz)]. parameters were purge loss, cooking loss tenderness (shear force) to identify optimum conditions for each muscle evaluate economic (in terms losses) texture treatments. loin samples found benefit from (19.5 % reduction shear regardless electrical input, whereas level increased by increasing frequency (4.1, 10.4 19.1 force 20, Hz, respectively). Higher (%) lower PEF-treated samples. It is interesting observe that SM improvement not dependent time up which allows greater flexibility technology.
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