Document Detail

Effect of Pulsed Electric Field treatments at various stages during conditioning on quality attributes of beef longissimus thoracis et lumborum muscle.
MedLine Citation:
PMID:  25282668     Owner:  NLM     Status:  Publisher    
Beef longissimus thoracis et lumborum (LTL) muscle was used to evaluate the effect of PEF treatments (1.4kV/cm, 10Hz, 20μs, 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 26days 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 26days) 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.
Cristina Arroyo; Diana Lascorz; Louise O'Dowd; Francesco Noci; Joshua Arimi; James G Lyng
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2014-8-21
Journal Detail:
Title:  Meat science     Volume:  99C     ISSN:  1873-4138     ISO Abbreviation:  Meat Sci.     Publication Date:  2014 Aug 
Date Detail:
Created Date:  2014-10-5     Completed Date:  -     Revised Date:  2014-10-6    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  -    
Other Details:
Languages:  ENG     Pagination:  52-59     Citation Subset:  -    
Copyright Information:
Copyright © 2014 Elsevier Ltd. All rights reserved.
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