Article ID Journal Published Year Pages File Type
5792458 Meat Science 2013 7 Pages PDF
Abstract
► 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.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
An assessment of the effect of pulsed electrical fields on tenderness and selected quality attributes of post rigour beef muscle
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