Abstract
Pulsed electric fields (PEF) technology is used in meat processing to increase cell membrane permeability or to form permanent pores in muscle cells. This cellular disintegration can increase the tenderness of low-value tough meat cuts, enhance mass transfer, and improve the efficiency and cost-effectiveness of subsequent unit operations such as sous vide, ageing, curing, drying, fermentation, and maturation. The effects of PEF on meat structure and processing can be of great commercial value. The efficiency of PEF treatments depends on PEF process parameters such as electric field strength, pulse frequency, treatment time, and specific energy as well as the intrinsic meat properties since meat components such as muscle, fat, and collagen and bone vary in electrical and morphological properties. To ensure the effective application of PEF and the production of prime quality meat products, PEF processing parameters and instrumental design need to be optimised for each application.
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Abbreviations
- a*:
-
Redness
- b*:
-
Yellowness
- BF:
-
Biceps femoris (outside flat) muscle
- C :
-
Chroma (\( C=\sqrt{a^{\ast 2}+{b}^{\ast 2}} \))
- C16:0:
-
Palmitic acid
- C18:0:
-
Stearic acid
- C18:1 n−6:
-
Oleic acid
- C18:2 n−6:
-
Linoleic acid
- C18:3 n−6:
-
Linolenic acid
- C20:4 n−6:
-
Arachidonic acids
- C22:6 n−3:
-
Docosadienoic acid
- CIE:
-
Commission Internationale d’Eclairage
- Cryo-SEM:
-
Cryo-scanning electron microscopy
- DP:
-
Deep pectoralis (brisket) muscle
- DSC:
-
Differential scanning calorimetry
- EFS:
-
Electric field strength
- Fe:
-
Iron
- h :
-
Hue angle (\( h={\tan}^{-1}\frac{b^{\ast }}{a^{\ast }} \))
- HPEF:
-
High-intensity PEF
- K:
-
Potassium
- L*:
-
Lightness
- LD:
-
Longissimus dorsi muscle
- LL:
-
Longissimus lumborum (beef loin) muscle
- LPEF:
-
Low-intensity PEF
- LT:
-
Longissimus thoracis (rib-eye) muscle
- MDA:
-
Malondialdehyde
- NMR:
-
Nuclear magnetic resonance spectroscopy
- P:
-
Phosphorus
- PEF:
-
Pulsed electric fields
- PF:
-
Pulse frequency
- PN:
-
Pulse number
- PUFA:
-
Polyunsaturated fatty acids
- PW:
-
Pulse width
- SE:
-
Specific energy
- SEM:
-
Standard error of mean
- SFA:
-
Saturated fatty acids
- SM :
-
Semimembranosus (inside round) muscle
- TBARS:
-
Thiobarbituric acid reactive substances
- TDS:
-
Temporal dominance of sensations
- TEM:
-
Transmission electron microscopy
- WHC:
-
Water holding capacity
- Zn:
-
Zinc
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The authors acknowledge funding from the New Zealand Ministry of Business, Innovation and Employment (contract MAUX1402) for the Food Industry Enabling Technologies (FIET) programme.
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Karki, R., Oey, I., Bremer, P., Silcock, P. (2022). Pulsed Electric Fields Application in Meat Processing. In: Raso, J., Heinz, V., Alvarez, I., Toepfl, S. (eds) Pulsed Electric Fields Technology for the Food Industry. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-70586-2_14
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