Effect of low and high pulsed electric field processing on macro and micro minerals in beef and chicken

Khan, Ammar Ahmad; Randhawa, Muhammad Atif; Carne, Alan; Ahmed, Isam A. Mohamed; Juhaimi, Fahad Al; Barr, David; Reid, Malcolm R.; Bekhit, Alaa El‐Din A.

doi:10.1016/j.ifset.2017.11.012

Cited by 25 publications

(10 citation statements)

References 32 publications

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“…For raw chicken, non-significant changes in mineral content were noted; however, with cooking, a decrease in P, K, and Zn was observed and the concentration of Fe was not affected by treatment or cooking. In another study conducted by Khan et al ( 99 ), the authors found higher concentrations of Ni and Cu for both low (2.5 kV, 200 Hz) and high PEF (10 kV, 200 Hz) than control. Thus, it is vital to study the migration of minerals into meat products due to PEF treatment and should be checked under regulatory limits.…”

Section: Non-thermal Technologies and Their Combinations With Natural Compounds In Poultry Processingmentioning

confidence: 85%

Combination of Natural Compounds With Novel Non-thermal Technologies for Poultry Products: A Review

2021

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Ensuring safe, fresh, and healthy food across the shelf life of a commodity is an ongoing challenge, with the driver to minimize chemical additives and their residues in the food processing chain. High-value fresh protein products such as poultry meat are very susceptible to spoilage due to oxidation and bacterial contamination. The combination of non-thermal processing interventions with nature-based alternatives is emerging as a useful tool for potential adoption for safe poultry meat products. Natural compounds are produced by living organisms that are extracted from nature and can be used as antioxidant, antimicrobial, and bioactive agents and are often employed for other existing purposes in food systems. Non-thermal technology interventions such as high-pressure processing, pulsed electric field, ultrasound, irradiation, and cold plasma technology are gaining increasing importance due to the advantages of retaining low temperatures, nutrition profiles, and short treatment times. The non-thermal unit process can act as an initial obstacle promoting the reduction of microflora, while natural compounds can provide an active obstacle either in addition to processing or during storage time to maintain quality and inhibit and control growth of residual contaminants. This review presents the application of natural compounds along with emerging non-thermal technologies to address risks in fresh poultry meat.

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Section: Non-thermal Technologies and Their Combinations With Natural Compounds In Poultry Processingmentioning

confidence: 85%

Combination of Natural Compounds With Novel Non-thermal Technologies for Poultry Products: A Review

2021

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“…PEF processing has been reported to affect the concentration of some minerals in fresh meat. While it has reduced the concentration of minerals such as Fe, K, P, Ca, Na and Mg in beef (Khan et al ., 2017; Khan et al ., 2018), an increase was recorded in the concentration of Cr and Ni due to possible migration of these ions from electrodes to meat during processing (Khan et al ., 2018). In comparison with these studies, a different method of estimation was used in this study for measuring the level of these minerals in the liquid digesta (not in the meat) to see whether PEF treatment had any influence on the release of these minerals from cooked venison during gastrointestinal digestion.…”

Section: Resultsmentioning

confidence: 99%

Cooking does not impair the impact of pulsed electric field on the protein digestion of venison (Cervus elaphus) during in vitro gastrointestinal digestion

Bhat

Morton

Mason

et al. 2021

Int J of Food Sci Tech

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Summary The present study was conducted to elucidate whether cooking impairs the positive effect of pulsed electric field (PEF) on the digestibility of venison during in vitro gastrointestinal protein digestion. Previous studies have used fresh uncooked meat to demonstrate the effect of PEF on protein digestibility during gastrointestinal digestion neglecting the effect that cooking could induce during meat preparation process. PEF‐treated samples (T1, 10 kV, 90 Hz, 20 µs) were cooked (core temperature of 75 °C) and subjected to in vitro simulated gastrointestinal protein digestion along with non‐treated controls. A 3% increase of in vitro protein digestibility was found in cooked PEF‐treated venison (P < 0.05). A positive (P < 0.05) impact of PEF processing was observed on overall protein digestion as measured by soluble protein (%) and SDS‐PAGE. PEF did not change (P > 0.05) the release of minerals from cooked venison during digestion. Cooking had no negative influence on the mechanism through which PEF operates in improving the protein digestibility of venison.

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“…Several studies have found no effect of PEF on color, water‐holding capacity, and lipid oxidation (Arroyo et al., , ; McDonnell et al., ; Faridnia and others ; Suwandy et al., ), but it did cause an increase in purge loss (Bekhit et al., , ; Faridnia and others ; Suwandy, Carne, van de Ven, Bekhit, & Hopkins, ) and cooking loss (Suwandy et al., ). High PEF at high intensity (10 kV, 200 Hz, 20 μs) did affect L * and a * values in beef and also a reduction in some minerals (Khan et al., , ). PEF has been reported to increase the concentration of Cr in beef (Khan et al., ).…”

Section: Introductionmentioning

confidence: 99%

“…High PEF at high intensity (10 kV, 200 Hz, 20 μs) did affect L * and a * values in beef and also a reduction in some minerals (Khan et al., , ). PEF has been reported to increase the concentration of Cr in beef (Khan et al., ). It has also been reported to increase the concentration of Ni in chicken breast due to the possible release from electrodes (Khan et al., ).…”

Section: Introductionmentioning

confidence: 99%

“…PEF has been reported to increase the concentration of Cr in beef (Khan et al., ). It has also been reported to increase the concentration of Ni in chicken breast due to the possible release from electrodes (Khan et al., ). Loss or gain of minerals during PEF processing seems to have no commercial significance and there is no scientific evidence regarding the hazardous or toxic effects of the technology (Kumar, Patel, & Kumar, ; Pal, ).…”

Section: Introductionmentioning

confidence: 99%

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Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective

Bhat

Morton

Mason

et al. 2018

Comp Rev Food Sci Food Safe

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124

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The tenderization process, which can be influenced by both pre-and post-slaughter interventions, begins immediately after an animal's death and is followed with the disruption of the muscle structure by endogenous proteolytic systems. The post-slaughter technological interventions like electrical stimulation, suspension methods, blade tenderization, tumbling, use of exogenous enzymes, and traditional aging are some of the methods currently employed by the meat industry for improving tenderness. Over the time, technological advancement resulted in development of several novel methods, for maximizing the tenderness, which are being projected as quick, economical, nonthermal, green, and energy-efficient technologies. Comparison of these advanced technological methods with the current applied industrial methods is necessary to understand the feasibility and benefits of the novel technology. This review discusses the benefits and advantages of different emerging tenderization techniques such as hydrodynamic-pressure processing, high-pressure processing, pulsed electric field, ultrasound, SmartStretch TM , Pi-Vac Elasto-Pack R system, and some of the current applied methods used in the meat industry.

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Effect of low and high pulsed electric field processing on macro and micro minerals in beef and chicken

Cited by 25 publications

References 32 publications

Combination of Natural Compounds With Novel Non-thermal Technologies for Poultry Products: A Review

Combination of Natural Compounds With Novel Non-thermal Technologies for Poultry Products: A Review

Cooking does not impair the impact of pulsed electric field on the protein digestion of venison (Cervus elaphus) during in vitro gastrointestinal digestion

Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective

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