The effect of electro-hydrodynamic shockwaves on the quality of striploin and brisket beef muscles during long-term storage

The effect of electro-hydrodynamic shockwaves on the quality of striploin and brisket beef muscles during long-term storage

Shockwaves generate instantaneous high pressures, which could affect meat shelf-life or quality. This study assessed microbiological counts, pH, drip, cook and moisture loss and texture of striploin (longissimus lumborum) and brisket (pectoralis profundus) treated with electrical shockwave (25 kV, 8...

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Veröffentlicht in:Innovative food science & emerging technologies 2021-03, Vol.68, p.102627, Article 102627
Hauptverfasser: McDonnell, Ciara K., Fitzgerald, Adam G., Burt, Paul, Hughes, Joanne, Mellor, Glen E., Barlow, Robert S., Sikes, Anita L., Li, Yutao, Tobin, Aarti B.
Format: Artikel
Sprache:eng
Schlagworte:
Cook loss
Hydrodynamic pressure
Meat quality
Shelf-life
Shockwave
Tenderisation
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Zusammenfassung:Shockwaves generate instantaneous high pressures, which could affect meat shelf-life or quality. This study assessed microbiological counts, pH, drip, cook and moisture loss and texture of striploin (longissimus lumborum) and brisket (pectoralis profundus) treated with electrical shockwave (25 kV, 8 pulses) and subsequently stored (−0.5 °C) for 0, 4, 8, 12, 16 and 20 weeks. Shockwave did not affect total viable counts (p>0.05), with all samples considered microbiologically acceptable (
ISSN:1466-8564
1878-5522
DOI:10.1016/j.ifset.2021.102627