Effect of pulsed electric field treatment on beef cuts properties: Tenderness, colour, drip loss, pH, electrical conductivity, water activity, cooking losses, drying

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F23%3A43927360" target="_blank" >RIV/60461373:22330/23:43927360 - isvavai.cz</a>

Result on the web

<a href="https://www.sciencedirect.com/science/article/pii/S1466856423002163?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S1466856423002163?via%3Dihub</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.ifset.2023.103482" target="_blank" >10.1016/j.ifset.2023.103482</a>

Result language

angličtina

Original language name

Effect of pulsed electric field treatment on beef cuts properties: Tenderness, colour, drip loss, pH, electrical conductivity, water activity, cooking losses, drying

Original language description

The effect of pulsed electric field (PEF) treatment on beef cuts was performed based on two consecutive experiments. In the first experiment, the effect of PEF treatment (100 pulses, 5 μs, 100 Hz) of different voltage intensities (0.5; 0.75; 1.0; 1.5; 2.0; and 4 kV∙cm−1) was evaluated in M. psoas major (PM). A significant effect of treatment on meat colour, texture, drip loss, and electrical conductivity was confirmed (P &lt; 0.01), but no effect on pH value, and water activity. The electrical voltage of 0.75 kV affected the beef cuts most significantly, due to this finding the second experiment was designed. Colour, texture, cooking loss, and drying were evaluated to assess the number of pulses of PEF treatment on M. longissimus thoracis (LT), M. psoas major (PM), M. semitendinosus (ST), and M. brachiocephalicus (BC). In addition to significant effect on colour and cooking loss, PEF has accelerated the drying process of LT cuts (P &lt; 0.01).

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2023

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Innovative Food Science and Emerging Technologies

ISSN

1466-8564

e-ISSN

1878-5522

Volume of the periodical

89

Issue of the periodical within the volume

103482

Country of publishing house

BE - BELGIUM

Number of pages

8

Pages from-to

1-8

UT code for WoS article

001099949600001

EID of the result in the Scopus database

2-s2.0-85171580853