Effect of Pulsed Electric Field treatments at various stages during conditioning on quality attributes of beef longissimus thoracis et lumborum muscle
Effect of Pulsed Electric Field treatments at various stages during conditioning on quality attributes of beef longissimus thoracis et lumborum muscle
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DOI：
10.1016/j.meatsci.2014.08.004
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发表时间：
2015-01-01
期刊：
影响因子：
7.1
通讯作者：
Lyng, James G.
中科院分区：
文献类型：
--
作者：
Arroyo, Cristina;Lascorz, Diana;Lyng, James G.
牛肉胸腰最长肌（LTL）肌肉被用来评价PEF处理（1.4 kV/cm，10 Hz，20 μ s，300和600脉冲）对肉品质属性（重量损失，颜色，烹调损失和质地）及其在老化过程中的不同阶段（2，10，18和26天后宰）的演变的影响。在施加PEF之前和之后的肉老化的长度对重量损失、颜色和烹饪损失没有影响。结果还表明，在不同的时间后宰（2，10，18和26天）施加的PEF处理显示出降低牛肉样品的韧性的趋势，但PEF的应用并不影响老化本身提供的嫩化过程。60%的感官小组成员将PEF处理的样品评分为嫩（9.0分中>= 6.0分），而对于未处理的样品，只有27.5%的人这样做。(C)2014爱思唯尔有限公司版权所有。
Beef longissimus thoracis et lumborum (LTL) muscle was used to evaluate the effect of PEF treatments (1.4 kV/cm, 10 Hz, 20 mu s, 300 and 600 pulses) on meat quality attributes (weight loss, colour, cook loss and texture) and its evolution at various stages during ageing (2, 10, 18 and 26 days post-mortem). The length of meat ageing before and after PEF application exerted no influence on weight loss, colour and cook loss. Results also demonstrated that PEF treatments applied at different times post-mortem (2, 10, 18 and 26 days) showed a tendency towards reducing toughness of beef samples but that the application of PEF did not affect the tenderization process provided by ageing itself. 60% of the sensory panellists scored PEF treated samples as tender (>= 6.0 points out of 9.0) whereas only 27.5% did so for untreated samples. (C) 2014 Elsevier Ltd. All rights reserved.