Effect of pulsed electric field on the proteolysis of cold boned beef M. Longissimus lumborum and M. Semimembranosus

Suwandy, Via; Carne, Alan; Ven, Remy van de; Bekhit, Alaa El‐Din A.; Hopkins, David L.

doi:10.1016/j.meatsci.2014.10.011

Cited by 70 publications

(43 citation statements)

References 28 publications

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“…Later on, Bekhit et al [36] found a weighty improvement in beef tenderness by PEF treatment (5-10 kV). Likewise, [37] applied PEF (5-10 kV) at different frequencies (20,50 and 90 Hz) on beef muscles and revealed that PEF treatment reduced shear force up to 19% & improved tenderness by augmenting the degradation of desmin and troponin-T during a refrigeration storage of 21 days.…”

Section: Pef and Meat Qualitymentioning

confidence: 99%

Pulsed Electric Field Technology in Food Preservation: A Review

Syed¹

2017

JNHFE

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Thermal inputs for food preservation generally dominate the food processing industry. However such treatments may lead to several undesirable changes in quality attributes and nutritional value of food. On the contrary, non-thermal preservation methods have a minimal impact on the sensory quality and nutritional status of food. Several non-thermal techniques have been involved in food preservation with an objective to maintain the nutritional properties and physic-chemical characteristics of food products. In this regard, pulsed electric field provides an alternative choice for various food products, particularly for liquid foods, for better preservation and maintenance of fresh-like quality aspects of food. Correspondingly, this memoir highlights the potential of pulsed electric field technology as an effective tool to preserve various foods with special reference to microbial inactivation. Additionally, principles, associated mechanistic approaches, effect of this treatment on food quality and problems linked with the consumer acceptance are also discussed in this script.

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Section: Pef and Meat Qualitymentioning

confidence: 99%

Pulsed Electric Field Technology in Food Preservation: A Review

Syed¹

2017

JNHFE

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“…Perlakuan PEF dapat menginduksi perubahan struktur dan tekstur daging, berpotensi memperbaiki sifat-sifat fungsional daging atau membantu dalam pengembangan produk baru dari daging (Faridnia et al, 2015). Kajian yang telah dilakukan memperlihatkan bahwa perlakuan PEF dapat meningkatkan keempukan dan sifat mutu daging sapi (Bekhit et al, 2016;Suwandy et al, 2015aSuwandy et al, , 2015bArroyo et al, 2015).…”

Section: Aplikasi Pef Pada Dagingunclassified

“…Perlakuan PEF juga menyebabkan degradasi protein desmin yang lebih besar dibandingkan kontrol. Degradasi protein desmin pada daging sapi bagian loin akan meningkat dengan lama pelayuan (Suwandy et al, 2015a). Suhu pascaperlakuan yang lebih tinggi adalah penyebab perbedaan tingkat proteolisis antara sampel daging sapi cold-boned dan hot-boned (Suwandy et al, 2015b).…”

Section: Aplikasi Pef Pada Dagingunclassified

Potency of Pulsed Electric Fields Technology for Improving Meat Quality: A Review

Awwaly

2016

JITEK

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Section: Case Study 5: Pef In Meat Tenderisationmentioning

confidence: 99%

“…PEF induced reductions in shear force values for a range of beef muscles from 19-22% have been reported [3,[6][7][8]. Suwandy et al [8] reported a faster rate of protein degradation in PEF-treated samples using SDS PAGE. Though it has been suggested there is no evidence of PEF enhancing the release of protease enzymes from the lysosomes or a faster release of Ca ++ ions for accelerated proteolysis responsible for textural changes so the biochemical basis of the tenderisation benefit provided by PEF warrants further exploration.…”

Section: Case Study 5: Pef In Meat Tenderisationmentioning

confidence: 99%

Harnessing the Structure Modifying Potential of Pulsed Electric Fields (PEF) – Food Processing Examples in Product Stabilization, Process Acceleration and Compound Extraction

et al. 2016

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Abstract-Pulsed electric fields (PEF) can electroporate eukaryotic and prokaryotic cells which can be used in food processing for product preservation and extraction of intracellular components. In this paper a number of potential processing applications for PEF will be considered. These will include its incorporation in hurdle preservation strategies, its use in the termination of enzyme hydrolysis of proteins, its application in the waste stream valorization through enhancing compound extraction and also its potential for accelerating processes such as meat tenderization or curing. In terms of product pasteurization, the paired combinations of novel technologies examined certainly inactivated more microorganisms than each technology alone but the effect of the combinations was largely additive or overlapping with few examples of synergy. In addition some combinations introduced high specific energy into products (in some cases higher than conventional UHT). In terms of product sterilization, PEF applied at temperatures of 120°C gave a slight though not significant increase in spore inactivation compared to thermal treatments. The use of PEF for endoprotease inactivation in bioactive compound production also proved to be very promising and could have application in hydrolyses termination especially where the resultant bioactives are heat labile. PEF pre-treatments of potato peel and brewers spent grain increased the extraction of glycoalkaloids and β-glucans respectively which is promising as conventional methods for the extraction of these compounds are expensive and the market value of the target compounds is high. In terms of its application in meat processing, PEF can have a positive impact on meat tenderization, though ageing/conditioning is still necessary. It has also been shown to accelerate the curing of meat when it is applied as a pretreatment prior to curing. Overall, these applications are all promising though it remains to be seen which of these niche areas are likely to achieve significant commercial uptake.

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Effect of pulsed electric field on the proteolysis of cold boned beef M. Longissimus lumborum and M. Semimembranosus

Cited by 70 publications

References 28 publications

Pulsed Electric Field Technology in Food Preservation: A Review

Pulsed Electric Field Technology in Food Preservation: A Review

Potency of Pulsed Electric Fields Technology for Improving Meat Quality: A Review

Harnessing the Structure Modifying Potential of Pulsed Electric Fields (PEF) – Food Processing Examples in Product Stabilization, Process Acceleration and Compound Extraction

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