title: Effect of pulsed electric field treatment on hot-boned muscles of different potential tenderness.
abstract: In this study, the effect of pulsed electric field (PEF) treatment and ageing on the quality of beef M. longissimus lumborum (LL) and M. semimembranosus (SM) muscles was evaluated, including the tenderness, water loss and post-mortem proteolysis. Muscles were obtained from 12 steers (6 steers for each muscle), removed from the carcasses 4 hour postmortem and were treated with pulsed electric field within 2h. Six different pulsed electric field intensities (voltages of 5 and 10 kV × frequencies of 20, 50 and 90 Hz) plus a control were applied to each muscle to determine the optimum treatment conditions. Beef LL was found to get tougher with increasing treatment frequency whereas beef SM muscle was found to have up to 21.6% reduction in the shear force with pulsed electric field treatment. Post-mortem proteolysis showed an increase in both troponin and desmin degradation in beef LL treated with low intensity PEF treatment (20 Hz) compared to non-treated control samples.
authors.affiliation: Department of Food Science, University of Otago, PO Box 56, Dunedin, New Zealand.
authors.forename: Via
authors.initials: V
authors.lastname: Suwandy
authors.affiliation: Department of Biochemistry, University of Otago, PO Box 56, Dunedin, New Zealand.
authors.forename: Alan
authors.initials: A
authors.lastname: Carne
authors.affiliation: NSW Department of Primary Industries, Orange Agricultural Institute, Forest Road, Orange, NSW 2800, Australia.
authors.forename: Remy
authors.initials: R
authors.lastname: van de Ven
authors.affiliation: Department of Food Science, University of Otago, PO Box 56, Dunedin, New Zealand. Electronic address: aladin.bekhit@otago.ac.nz.
authors.forename: Alaa El-Din A
authors.initials: Ael-D
authors.lastname: Bekhit
authors.affiliation: NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, PO Box 129, Cowra, NSW 2794, Australia.
authors.forename: David L
authors.initials: DL
authors.lastname: Hopkins
mesh_terms: D000003:Abattoirs; D000818:Animals; D002417:Cattle; D055598:Chemical Phenomena; D003296:Cooking; D003893:Desmin / Q000737:chemistry / Q000378:metabolism*; D004553:Electric Conductivity; D055664:Electrochemical Techniques; D063427:Food Quality; D061353:Food Storage; D008297:Male; D008460:Meat / Q000032:analysis*; D008462:Meat-Packing Industry / Q000379:methods*; D055595:Mechanical Phenomena; D018482:Muscle, Skeletal / Q000737:chemistry / Q000201:enzymology / Q000378:metabolism*; D009520:New Zealand; D009919:Orchiectomy / Q000662:veterinary; D010446:Peptide Fragments / Q000032:analysis / Q000378:metabolism; D059748:Proteolysis; D033081:Shear Strength; D020107:Troponin T / Q000737:chemistry / Q000378:metabolism*; D014867:Water / Q000032:analysis
chemical_list: D003893:Desmin; D010446:Peptide Fragments; D020107:Troponin T; D014867:Water
keywords: Ageing; Desmin; Frequency; Proteolysis; Troponin-T; Voltage