Effects of pulsed electric field and ultrasound treatment on the drying kinetics and quality of beef jerky
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F25%3A43932358" target="_blank" >RIV/60461373:22330/25:43932358 - isvavai.cz</a>
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S1466856425003431" target="_blank" >https://www.sciencedirect.com/science/article/pii/S1466856425003431</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.ifset.2025.104259" target="_blank" >10.1016/j.ifset.2025.104259</a>
Alternative languages
Result language
angličtina
Original language name
Effects of pulsed electric field and ultrasound treatment on the drying kinetics and quality of beef jerky
Original language description
The aim of this study was to evaluate the impact of non-thermal pulsed electric field (PEF) and ultrasound (US) on the technological, nutritional, and drying kinetics of dried beef jerky. Beef M. semitendinosus was treated with three non-thermal methods: i) PEF (PEF1: 1 kV/cm; PEF2: 2 kV/cm; PEF3: 4 kV/cm), ii) ultrasonic bath (US) (1.25 W/cm2), and iii) MeatBuzzer (MB) (3560 Ws). Non-thermal pre-treatment accelerated the drying process and reduced the overall activation energy (Ea) and energy consumption, with the lowest Ea observed in PEF3 and MB, and a reduction of up to 20 % in specific energy consumption. With increasing treatment intensity, the drying process was further accelerated. Water activity, protein oxidation, and lipid oxidation were not significantly affected (P > 0.05). Ash and sodium content increased proportionally with PEF intensity or ultrasound duration, reaching the highest levels in PEF3 and MB samples. Myofibrillar fragmentation and sodium content increased with treatment intensity, whereas PEF1 did not improve tenderness, but US and PEF2/PEF3 treatments as well as MB significantly enhanced jerky tenderness (P < 0.05). The most pronounced colour deviations from the control samples were observed in PEF2 and PEF3 samples compared with control.
Czech name
—
Czech description
—
Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
40500 - Other agricultural sciences
Result continuities
Project
—
Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Innovative Food Science & Emerging Technologies
ISSN
1466-8564
e-ISSN
1878-5522
Volume of the periodical
106
Issue of the periodical within the volume
2025
Country of publishing house
BE - BELGIUM
Number of pages
11
Pages from-to
104259
UT code for WoS article
001591409200002
EID of the result in the Scopus database
2-s2.0-105017791485