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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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).

Název v anglickém jazyce

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

Popis výsledku anglicky

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).

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2023

Kód důvěrnosti údajů

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

Název periodika

Innovative Food Science and Emerging Technologies

ISSN

1466-8564

e-ISSN

1878-5522

Svazek periodika

89

Číslo periodika v rámci svazku

103482

Stát vydavatele periodika

BE - Belgické království

Počet stran výsledku

8

Strana od-do

1-8

Kód UT WoS článku

001099949600001

EID výsledku v databázi Scopus

2-s2.0-85171580853