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Tenderization of Beef Semitendinosus Muscle by Pulsed Electric Field Treatment with a Direct Contact Chamber and Its Impact on Proteolysis and Physicochemical Properties.
Foods. 2023 Jan 17; 12(3)F

Abstract

In this study, the effects of pulse electric field (PEF) treatment on the tenderization of beef semitendinosus muscle were investigated. An adjustable PEF chamber was designed to make direct contact with the surface of the beef sample without water as the PEF-transmitting medium. PEF treatment was conducted with electric field strengths between 0.5 and 2.0 kV/cm. The pulse width and pulse number were fixed as 30 μs and 100 pulses, respectively. The impedance spectrum of PEF-treated beef indicated that PEF treatments induced structural changes in beef muscle, and the degree of the structural changes was dependent on the strength of the electric field. Cutting force, hardness, and chewiness were significantly decreased at 2.0 kV/cm (35, 37, and 34%, respectively) (p < 0.05). Troponin-T was more degraded by PEF treatment at 2.0 kV/cm intensity (being degraded by 90%). The fresh quality factors such as color and lipid oxidation were retained under a certain level of PEF intensity (1.0 kV/cm). These findings suggest that PEF treatment could tenderize beef texture while retaining its fresh quality.

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Authors+Show Affiliations

Department of Food Science & Technology, Chung-Ang University, Anseong 17546, Republic of Korea.

Department of Food Science & Technology, Chung-Ang University, Anseong 17546, Republic of Korea. R&D Center, Ottogi Ltd., Anyang 14060, Republic of Korea.

Department of Food Science & Technology, Chung-Ang University, Anseong 17546, Republic of Korea.

Department of Food Science & Technology, Chung-Ang University, Anseong 17546, Republic of Korea.

Department of Food Science & Technology, Chung-Ang University, Anseong 17546, Republic of Korea.

Department of Food Science & Technology, Chung-Ang University, Anseong 17546, Republic of Korea.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

36765959

Citation

Jeong, Se-Ho, et al. "Tenderization of Beef Semitendinosus Muscle By Pulsed Electric Field Treatment With a Direct Contact Chamber and Its Impact On Proteolysis and Physicochemical Properties." Foods (Basel, Switzerland), vol. 12, no. 3, 2023.

Jeong SH, Jung YM, Kim S, et al. Tenderization of Beef Semitendinosus Muscle by Pulsed Electric Field Treatment with a Direct Contact Chamber and Its Impact on Proteolysis and Physicochemical Properties. Foods. 2023;12(3).

Jeong, S. H., Jung, Y. M., Kim, S., Kim, J. H., Yeo, H., & Lee, D. U. (2023). Tenderization of Beef Semitendinosus Muscle by Pulsed Electric Field Treatment with a Direct Contact Chamber and Its Impact on Proteolysis and Physicochemical Properties. Foods (Basel, Switzerland), 12(3). https://doi.org/10.3390/foods12030430

Jeong SH, et al. Tenderization of Beef Semitendinosus Muscle By Pulsed Electric Field Treatment With a Direct Contact Chamber and Its Impact On Proteolysis and Physicochemical Properties. Foods. 2023 Jan 17;12(3) PubMed PMID: 36765959.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Tenderization of Beef Semitendinosus Muscle by Pulsed Electric Field Treatment with a Direct Contact Chamber and Its Impact on Proteolysis and Physicochemical Properties. AU - Jeong,Se-Ho, AU - Jung,Young-Min, AU - Kim,Siyeon, AU - Kim,Jong-Hun, AU - Yeo,Hyunho, AU - Lee,Dong-Un, Y1 - 2023/01/17/ PY - 2022/11/30/received PY - 2022/12/31/revised PY - 2023/1/13/accepted PY - 2023/2/11/entrez PY - 2023/2/12/pubmed PY - 2023/2/12/medline KW - beef KW - meat quality KW - pulsed electric field (PEF) KW - tenderization JF - Foods (Basel, Switzerland) JO - Foods VL - 12 IS - 3 N2 - In this study, the effects of pulse electric field (PEF) treatment on the tenderization of beef semitendinosus muscle were investigated. An adjustable PEF chamber was designed to make direct contact with the surface of the beef sample without water as the PEF-transmitting medium. PEF treatment was conducted with electric field strengths between 0.5 and 2.0 kV/cm. The pulse width and pulse number were fixed as 30 μs and 100 pulses, respectively. The impedance spectrum of PEF-treated beef indicated that PEF treatments induced structural changes in beef muscle, and the degree of the structural changes was dependent on the strength of the electric field. Cutting force, hardness, and chewiness were significantly decreased at 2.0 kV/cm (35, 37, and 34%, respectively) (p < 0.05). Troponin-T was more degraded by PEF treatment at 2.0 kV/cm intensity (being degraded by 90%). The fresh quality factors such as color and lipid oxidation were retained under a certain level of PEF intensity (1.0 kV/cm). These findings suggest that PEF treatment could tenderize beef texture while retaining its fresh quality. SN - 2304-8158 UR - https://www.unboundmedicine.com/medline/citation/36765959/Tenderization_of_Beef_Semitendinosus_Muscle_by_Pulsed_Electric_Field_Treatment_with_a_Direct_Contact_Chamber_and_Its_Impact_on_Proteolysis_and_Physicochemical_Properties_ DB - PRIME DP - Unbound Medicine ER -