title: Effect of repeated pulsed electric field treatment on the quality of hot-boned beef loins and topsides.
abstract: The effects of repeated (1×, 2×, 3×) pulsed electric field (PEF) treatment (10 kV, 90 Hz, 20 μs) on the quality of beef loins and topsides were evaluated, including the tenderness, purge loss, cooking loss, myofibrillar protein profile and post-mortem proteolysis. Both muscle types were obtained from each of 12 steers and were processed within 6h. After PEF treatment samples of both muscle types were subjected to 3, 7, 14 and 21 days ageing. The 1× and 2× PEF treatments had no effect on the tenderisation of hot-boned beef Musculus longissimus lumborum muscle for all ageing treatment times, while the 3× treatment reduced the tenderness. The opposite effect was observed in hot-boned beef Musculus semimembranosus muscles where the 3× treatment produced meat with lowest shear force at 3 days post-treatment time, but this beneficial effect disappeared with longer ageing times. An increase in proteolysis of troponin T was seen to the largest extent with 1× PEF treatment and decreased with every extra application of treatment.
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: 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: 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: D000818:Animals; D002417:Cattle; D055598:Chemical Phenomena; D003296:Cooking; D004044:Dietary Proteins / Q000032:analysis / Q000737:chemistry; D055664:Electrochemical Techniques; D005511:Food Handling; D063427:Food Quality; D061353:Food Storage; D006244:Hardness; D006358:Hot Temperature / Q000009:adverse effects; D008297:Male; D008460:Meat / Q000032:analysis*; D008462:Meat-Packing Industry / Q000379:methods*; D055595:Mechanical Phenomena; D009124:Muscle Proteins / Q000032:analysis / Q000737:chemistry; D009520:New Zealand; D009919:Orchiectomy / Q000662:veterinary; D010446:Peptide Fragments / Q000032:analysis / Q000737:chemistry; D059748:Proteolysis; D033081:Shear Strength; D014867:Water / Q000032:analysis
chemical_list: D004044:Dietary Proteins; D009124:Muscle Proteins; D010446:Peptide Fragments; D014867:Water
keywords: Hot-boned beef; Proteolysis; Pulsed electric field; Shear force; Tenderness