An assessment of the effect of pulsed electrical fields on tenderness and selected quality attributes of post rigour beef muscle

► We assess the impact of pulsed electric fields (PEF) on quality attributes of beef. ► Controls were prepared with comparable temperature increases to PEF samples. ► Some PEF treatments increased weight loss and affected the size of myofibrils. ► Some results suggested PEF may have induced reversible changes in cell membranes. ► However, PEF treatments examined were not sufficient to affect instrumental texture.