Physicochemical and sensory properties of beef muscles after Pulsed Electric Field processing.

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ID: 41835
2019
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Ranked #41 of 67 articles by views in food research international (ottawa, ont)

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Abstract
This study investigated the effects of pulsed electric field (PEF) processing on the sensory and physicochemical properties of beef biceps femoris (BF) and semitendinosus (ST) muscles. The fresh and frozen-thawed muscles were treated at an electric field strength of 0.8-1.1 kV/cm, pulse width of 20 μs, frequency of 50 Hz and specific energy of 130 kJ/kg. PEF treated samples improved meat tenderness and colour. However increased fat oxidation and increased saturated fatty acids were evident in PEF processed frozen samples. Temporal dominance of sensations results showed that although oxidation was the most dominant in temporal perception, the samples were only found to be detrimental to the sensory quality of PEF processed beef muscles stored for 7 days.
Reference Key
kantono2019physicochemicalfood Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Kantono, Kevin;Hamid, Nazimah;Oey, Indrawati;Wang, Shu;Xu, Yun;Ma, Qianli;Faridnia, Farnaz;Farouk, Mustafa;
Journal food research international (ottawa, ont)
Year 2019
DOI
S0963-9969(19)30164-4
URL
Keywords Keywords not found

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