title: Effect of pulsed electric field on the proteolysis of cold boned beef  M. Longissimus lumborum and M. Semimembranosus.
abstract: The effects of pulsed electric field (PEF) and ageing (3, 7, 14 and 21 days) on the shear force, protein profile, and post-mortem proteolysis of beef loins (M. Longissimus lumborum, LL) and topsides (M. Semimembranosus, SM) were investigated using a range of pulsed electric field treatments [voltages (5 and 10 kV) and frequencies (20, 50, and 90 Hz)]. PEF treatment decreased the shear force of beef LL and SM muscles by up to 19%. The reduction in the shear force in the LL was not affected by the treatment intensity whereas the reduction in the SM was dependent on PEF frequency. PEF treated beef loins showed increased proteolysis, both early post-mortem and during subsequent post-mortem storage reflected by increased degradation of troponin-T and desmin. The most prominent troponin-T degradation was found in samples treated with 5 kV-90 Hz, 10 kV-20 Hz at day 3 and day 7 post-treatment in addition to 10 kV-50 Hz in subsequent post-treatment times. The degradation of desmin in PEF treated beef loins increased with ageing time.
authors.forename: Via
authors.initials: V
authors.lastname: Suwandy
authors.forename: Alan
authors.initials: A
authors.lastname: Carne
authors.forename: Remy
authors.initials: R
authors.lastname: van de Ven
authors.forename: Alaa El-Din A
authors.initials: Ael-D
authors.lastname: Bekhit
authors.forename: David L
authors.initials: DL
authors.lastname: Hopkins
mesh_terms: D000818:Animals; D001842:Bone and Bones; D002417:Cattle; D003080:Cold Temperature; D003296:Cooking; D003893:Desmin / Q000378:metabolism*; D004560:Electricity; D005511:Food Handling / Q000379:methods*; D006801:Humans; D007866:Leg; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000378:metabolism*; D059748:Proteolysis; D013314:Stress, Mechanical; D013649:Taste; D020107:Troponin T / Q000378:metabolism*
chemical_list: D003893:Desmin; D020107:Troponin T