Pulsed electric fields and meat processing: latest updates

Tomasevic, Igor; Heinz, Volker; Djekic, Ilija; Terjung, Nino

doi:10.1080/1828051x.2023.2206834

Cited by 5 publications

(4 citation statements)

References 52 publications

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“…According reviews by Bhat et al [ 121 ] and Gómez et al [ 122 ], PEF is postulated to cause the cell membranes on the meat to release minerals such as calcium and enzymes that can provide both desirable and undesirable effects on the matrix, depending on the application. Tomasevic et al [ 123 ] highlighted some of the grey areas regarding the techno-functional effects of PEF on meat quality, such as cooking loss and color. This technology is relatively new for cured meat applications, and it is important to consider the different aspects of sustainability (i.e., economic, environmental).…”

Section: Opportunities In the Reformulation And Processing Of Cured M...mentioning

confidence: 99%

“…Innovative processing solutions such as high-pressure processing, ultrasound, and plasma treatments are also being explored regarding the development of the cured meat category [ 88 , 108 , 119 , 149 ]. However, economic sustainability is one of the challenges in the implementation of these proposed interventions [ 123 ]. It is known that nitrites are relatively cheap ingredients, wherein a very low dosage is required to offer a wide range of technological functions, as compared to the application of plant extracts and innovative processing, where they usually require a high cost of investment [ 63 ].…”

Section: Challenges and Future Prospectsmentioning

confidence: 99%

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A Comprehensive Review of Cured Meat Products in the Irish Market: Opportunities for Reformulation and Processing

Molina,

Frías-Celayeta,

Bolton

et al. 2024

Foods

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Cured meat products constitute one of the meat categories commonly consumed in Ireland and has been part of the Irish cuisine and diet for many years. Ham, gammon, and bacon are some of the products that involve curing as part of the traditional processing methods. Common among these products are high levels of salt and the addition of nitrites. These products undergo processing treatments to create variety, preserve shelf-life, and develop their unique quality and safety characteristics. However, consumers are becoming more conscious of the level of processing involved in these products, and the effects of some components and ingredients might be perceived as unhealthy. Meat product developers have been exploring ways to reduce the amount of ingredients such as salt, saturated fat, and chemical preservatives (e.g., nitrites), which are linked to health concerns. This is a challenging task as these ingredients play an important techno-functional role in the products’ quality, safety, and identity. While innovative processing techniques are being introduced and progress has been made in reformulation and packaging technologies, much is still unknown, especially regarding the applicability of many of the proposed interventions to a wide range of meat products and their sustainability at the industrial scale.

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Section: Opportunities In the Reformulation And Processing Of Cured M...mentioning

confidence: 99%

Section: Challenges and Future Prospectsmentioning

confidence: 99%

A Comprehensive Review of Cured Meat Products in the Irish Market: Opportunities for Reformulation and Processing

Molina,

Frías-Celayeta,

Bolton

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

“…The increased permeability of the membranes facilitates heat and mass transfer during its further processing, e.g., pickling, brining, cooking, freeze-thawing, or drying [28][29][30]. Overall, most research on the use of PEF pretreatment has focused on plant-based foods [31,32]. Although the interest of meat technologists and scientists in the PEF technique has increased and more research has been carried out [28,29,[32][33][34], it is still a poorly explored area.…”

Section: Introductionmentioning

confidence: 99%

“…Although the interest of meat technologists and scientists in the PEF technique has increased and more research has been carried out [28,29,[32][33][34], it is still a poorly explored area. Therefore, the PEF has not yet been implemented on a larger scale in the meat industry [31].…”

Section: Introductionmentioning

confidence: 99%

Effect of PEF Treatment on Chosen Properties of Raw and Hot Air- and Freeze-Dried Poultry Meat

Nowacka,

Szymanska,

Rybak

et al. 2024

Applied Sciences

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The properties of fresh meat, such as high water activity, a slightly acidic reaction, and the availability of carbohydrates and proteins, make it a microbiologically unstable and easily perishable raw material. One of the oldest food preservation techniques is drying. Furthermore, non-thermal food processing techniques such as pulse electric field (PEF) treatment can be used to support the drying process and change the properties of the obtained product. Thus, this study aimed to analyze the impact of pulsed electric field treatment on the hot air-drying and freeze-drying of poultry meat as well as on the quality of the dried meat. The PEF pretreatment and drying methods significantly altered the physical characteristics of the poultry meat. The PEF treatment enhanced the efficiency of freeze-drying by electroporation, reducing drying time and shrinkage. However, in the hot air-drying, the PEF-treated samples prolonged drying, potentially due to muscle structure damage and increased shrinkage. The pretreatment techniques affected the structure of the meat and positively influenced the higher porosity and lower shrinkage. Also, drying decreased the water activity and increased the dry matter content, which ensured the safety of the final product. The freeze-dried material exhibited a higher rehydration rate, improved hygroscopic properties, and better meat color compared to the hot air-dried material. Nevertheless, the selection of the process parameters, for both the pretreatment and drying process, is crucial to ensure a high quality of the dried meat product and should be selected carefully in order to guarantee that the highest quality of the dried product is obtained.

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Valorization of Food Waste Using Pulsed Electric Fields: Applications in Diverse Food Categories

Yudhister,

Shams,

Dash

2024

Food Bioprocess Technol

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Pulsed electric fields and meat processing: latest updates

Cited by 5 publications

References 52 publications

A Comprehensive Review of Cured Meat Products in the Irish Market: Opportunities for Reformulation and Processing

A Comprehensive Review of Cured Meat Products in the Irish Market: Opportunities for Reformulation and Processing

Effect of PEF Treatment on Chosen Properties of Raw and Hot Air- and Freeze-Dried Poultry Meat

Valorization of Food Waste Using Pulsed Electric Fields: Applications in Diverse Food Categories

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