Does pulsed electric field have a potential to improve the quality of beef from older animals and how
作者： Zuhaib F. Bhat , James D. Morton , Susan L. Mason , Alaa El-Din A. Bekhit
DOI: 10.1016/J.IFSET.2019.102194
关键词:
摘要: Abstract A study was designed to investigate whether pulsed electric field (PEF) has any potential improve the quality of beef from older animals and elucidate mechanism involved. PEF treated Semimembranosus samples viz. T1 (5kV–0.36 kV/cm-90 Hz), T2 (10 kV–0.60 kV/cm-20 Hz) a non-treated control were vacuum packaged stored for 14 days at 4 ± 1 °C. Samples analysed casein zymography, Western blotting, SDS-Page various physicochemical properties. An improvement recorded in calpain activity with along an early activation 2. Increased proteolysis troponin-T desmin also recorded, however, no significant impact observed on shear force myofibrillar fragmentation index. By influencing muscle, this confirmed enzymatic nature concludes that limited excessively tough muscles culled dairy animals.
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