Campo magnético pulsado na preservação de carne bovina moída

Abstract

This study aimed to evaluate the use of low intensity pulsed magnetic field (PMF) in the preservation of microbiological quality, color and oxidative stability of ground beef during aerobic refrigerated storage. Ground beef samples of chuck tender (Supraspinatus muscle) were exposed to PMF for 2 hours at frequencies of 1, 30 and 60 Hz or, in another step, they were exposed to a 1 Hz PMF for 2 hours or continuously for 12 days. Control samples were not exposed to PMF. Samples were stored at 4 o C for up to 12 days, and evaluated every six days through microbiological analysis of total aerobic mesophilic bacteria count, and every two days through physicochemical and biochemical analysis of pH, instrumental color (CIELAB scale), myoglobin and lipid oxidation. Exposure to 1 Hz PMF for 2 hours reduced the growth of aerobic mesophiles in relation to the control by 1.3 logarithmic cycles in the 12th day of refrigerated storage. Metmyoglobin content of samples exposed to the PMF for 2 hours, regardless of the pulse frequency, were significantly lower compared to the control in the 6th day of refrigerated storage. The other quality parameters did not change significantly during storage compared to the control and it was not observed effect of different PMF frequencies. We concluded that low intensity pulsed magnetic field (order of mili Tesla) has the potential to be used as innovative technology, in combination with refrigeration, in fresh meat preservation. However, more studies are needed to better understand the mechanisms of action of magnetic field, mainly in foods.

Influence of an electromagnetic field on the bioreduction of chromium (VI) using a mixed culture of microorganisms

“…They observed an improvement in electricity production with an increase in maximum tension by 20-27%, attributed to better bioelectrochemistry activity, possibly through the mechanism of oxidative stress. Lins [16] studied the use of a low-intensity magnetic field in the preservation of the microbiological quality, color, and oxidative stability of ground beef during aerobic refrigerated storage. The results of the study showed that a low intensity magnetic field has the potential to be used as an innovative technology, in combination with cooling, in the preservation of fresh meat.…”