The Impact of a Consecutive Process of Pulsed Electric Field, Sous-Vide Cooking, and Reheating on the Properties of Beef Semitendinosus Muscle

Jeong, Se-Ho; Kim, Eui-Chan; Lee, Dong‐Un

doi:10.3390/foods9111674

Cited by 17 publications

(6 citation statements)

References 34 publications

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“…The results showed that, at 3.50 kV/cm, the hardness, cohesiveness, chewiness, and elasticity of beef were significantly reduced compared to the control group. This is similar to the results of Jeong et al [87], which suggested that the shear force, chewiness, and hardness of beef decreased as the electric field intensity increased. Such a phenomenon may rely on the fact that PEF treatment could increase the degradation of troponin and pro-myosin in beef, resulting in improved tenderness.…”

Section: Pulsed Electric Fieldsupporting

confidence: 91%

Food Processing and Nutrition Strategies for Improving the Health of Elderly People with Dysphagia: A Review of Recent Developments

Liu,

Zheng,

et al. 2024

Foods

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Dysphagia, or swallowing difficulty, is a common morbidity affecting 10% to 33% of the elderly population. Individuals with dysphagia can experience appetite, reduction, weight loss, and malnutrition as well as even aspiration, dehydration, and long-term healthcare issues. However, current therapies to treat dysphagia can routinely cause discomfort and pain to patients. To prevent these risks, a non-traumatic and effective treatment of diet modification for safe chewing and swallowing is urgently needed for the elderly. This review mainly summarizes the chewing and swallowing changes in the elderly, as well as important risk factors and potential consequences of dysphagia. In addition, three texture-modified food processing strategies to prepare special foods for the aged, as well as the current statuses and future trends of such foods, are discussed. Nonthermal food technologies, gelation, and 3D printing techniques have been developed to prepare soft, moist, and palatable texture-modified foods for chewing and swallowing safety in elderly individuals. In addition, flavor enhancement and nutrition enrichment are also considered to compensate for the loss of sensory experience and nutrients. Given the trend of population aging, multidisciplinary cooperation for dysphagia management should be a top priority.

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Section: Pulsed Electric Fieldsupporting

confidence: 91%

Food Processing and Nutrition Strategies for Improving the Health of Elderly People with Dysphagia: A Review of Recent Developments

Liu,

Zheng,

et al. 2024

Foods

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“…[14]. The term "sous vide" is a French word that refers to the uniform cooking of food inside the food grade and heat-stable vacuumed pouches incubated in a circulating water bath with monitored conditions of temperature and time followed by chilled storage [15,16]. Sous vide cooking has been reported to enhance the quality attributes, inhibiting off-flavors from lipid oxidation, reducing aerobic bacteria and the risk of post-cooking contamination during storage [9,[17][18][19].…”

Section: Introductionmentioning

confidence: 99%

Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets

et al. 2021

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Temperature and time are two critical parameters in sous vide cooking which directly affect eating quality characteristics and food safety. This study aimed to evaluate physicochemical and microbiological properties of sous vide chicken breast fillets cooked at twelve different combinations of temperature (60, 70, and 80 °C) and time (60, 90, 120, and 150 min). The results showed that cooking temperature played a major role in the moisture content, cooking loss, pH, a* color value, shear force, and thiobarbituric acid reactive substances (TBARS). Increasing cooking temperature caused an increase in cooking loss, lipid oxidation, TBARS, and pH, while moisture content was reduced (p < 0.05). Cooking time played a minor role and only moisture content, cooking loss, and a* color value were affected by this parameter (p < 0.05). Total mesophilic aerobic bacteria, Psychrotrophic bacteria, and Enterobacteriaceae were not detected during 21 days of storage at 4 °C. Cooking at 60 °C for 60 min showed the optimum combination of temperature and time for sous vide cooked chicken breast fillets. The result of this study could be interesting for catering, restaurants, ready-to-eat industries, and homes to select the optimum combination of temperature and time for improving the eating quality characteristics and ensuring microbiological safety.

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“…This phenomenon can be confirmed by comparing the studies listed in Tables 1 and 2 , as they provide evidence of this effect. Furthermore, studies that have explored the combination of PEF and sous-vide cooking have observed a tenderization effect ( Jeong et al, 2020 ; Karki et al, 2023 ). According to Jeong et al (2020) , the PEF effect observed in raw beef Semitendinosus muscle was maintained even after sous-vide cooking (60°C, 1 h to 24 h).…”

Section: Tenderization Effects Of Pulsed Electric Field Treatmentmentioning

confidence: 99%

“…Furthermore, studies that have explored the combination of PEF and sous-vide cooking have observed a tenderization effect ( Jeong et al, 2020 ; Karki et al, 2023 ). According to Jeong et al (2020) , the PEF effect observed in raw beef Semitendinosus muscle was maintained even after sous-vide cooking (60°C, 1 h to 24 h). Karki et al (2023) conducted the PEF treatment and sous-vide cooking (60°C, 24 h and 36 h) on short ribs.…”

Section: Tenderization Effects Of Pulsed Electric Field Treatmentmentioning

confidence: 99%

Effects of Pulsed Electric Field on Meat Tenderization and Microbial Decontamination: A Review

Jeong,

Lee,

Lee

2024

Food Sci Anim Resour

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This review sought to categorize studies on meat tenderization and safety through pulsed electric field (PEF) treatment, with a particular focus on reconciling conflicting findings regarding the tenderization effect (i.e., the primary outcome of PEF treatment) and to discuss the underlying mechanisms of these effects. While the tenderization effect may vary depending on the homogeneity of PEF treatment and variations in the conditions of texture measurements, the protein associated with tenderization was degraded by PEF treatment in most studies. PEF technology enables the delivery of a high voltage for a brief duration, typically in the microsecond range, making it a non-thermal technology. One of the distinct advantages of PEF is its ability to preserve the freshness of meat due to its exceptionally short treatment time. While PEF studies have traditionally centered on pasteurizing liquid foods, research on its application to meat is steadily expanding. Therefore, this review aims to elucidate the mechanisms of PEF and provide current insights into the applications of this technology for meat tenderization and microbial inactivation.

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The Impact of a Consecutive Process of Pulsed Electric Field, Sous-Vide Cooking, and Reheating on the Properties of Beef Semitendinosus Muscle

Cited by 17 publications

References 34 publications

Food Processing and Nutrition Strategies for Improving the Health of Elderly People with Dysphagia: A Review of Recent Developments

Food Processing and Nutrition Strategies for Improving the Health of Elderly People with Dysphagia: A Review of Recent Developments

Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets

Effects of Pulsed Electric Field on Meat Tenderization and Microbial Decontamination: A Review

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