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

Abstract

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 < 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 < 0.01).