Effect of pulsed electric field on the proteolysis of cold boned beef M. Longissimus lumborum and M. Semimembranosus

被引：55
作者：
Suwandy, Via [1 ]
Carne, Alan [2 ]
van de Ven, Remy [3 ]
Bekhit, Alaa El-Din A. [1 ]
Hopkins, David L. [4 ]
机构：
[1] Univ Otago, Dept Food Sci, Dunedin, New Zealand
[2] Univ Otago, Dept Biochem, Dunedin, New Zealand
[3] Orange Agr Inst, NSW Dept Primary Ind, Orange, NSW 2800, Australia
[4] Ctr Red Meat & Sheep Dev, NSW Dept Primary Ind, Cowra, NSW 2794, Australia
来源：
MEAT SCIENCE | 2015年 / 100卷
关键词：
desmin; Troponin-T; Frequency; Voltage; Ageing; Meat; TROPONIN-T DEGRADATION; MYOFIBRILLAR PROTEINS; LAMB LONGISSIMUS; MEAT; TENDERNESS; TENDERIZATION; TEMPERATURE; STIMULATION;
D O I：
10.1016/j.meatsci.2014.10.011
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effects of pulsed electric field (PEF) and ageing (3, 7,14 and 21 days) on the shear force, protein profile, and post-mortem proteolysis of beef loins (M. Longissimus lumborum, LL) and topsides (M. Semimembranosus, SM) were investigated using a range of pulsed electric field treatments [voltages (5 and 10 kV) and frequencies (20, 50, and 90 Hz)]. PEF treatment decreased the shear force of beef LL and SM muscles by up to 19%. The reduction in the shear force in the LL was not affected by the treatment intensity whereas the reduction in the SM was dependent on PEF frequency. PEF treated beef loins showed increased proteolysis, both early post-mortem and during subsequent post-mortem storage reflected by increased degradation of troponin-T and desmin. The most prominent troponin-T degradation was found in samples treated with 5 kV-90 Hz, 10 kV-20 Hz at day 3 and day 7 post-treatment in addition to 10 kV-50 Hz in subsequent post-treatment times. The degradation of desmin in PEF treated beef loins increased with ageing time. (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码：222 / 226
页数：5
相关论文
共 50 条
[41]   Effect of Animal Age, Postmortem Calcium Chloride Marination, and Storage Time on Meat Quality Characteristics of M. longissimus thoracis et lumborum of Buffalo Bulls [J].
Ijaz, Muawuz ;
Jaspal, Muhammad Hayat ;
Akram, Muhammad Usman ;
Badar, Iftikhar Hussain ;
Yar, Muhammad Kashif ;
Suleman, Raheel ;
Manzoor, Adeel ;
Farooq, Muhammad ;
Ali, Sher ;
Hussain, Zubair ;
Mahmood, Mubarik ;
Rahman, Abdur ;
Ali, Rao Sharafat .
FOODS, 2022, 11 (20)
[42]   Tenderization effect of soy sauce on beef M. biceps femoris [J].
Kim, Hyun-Wook ;
Choi, Yun-Sang ;
Choi, Ji-Hun ;
Kim, Hack-Youn ;
Lee, Mi-Ai ;
Hwang, Ko-Eun ;
Song, Dong-Heon ;
Lim, Yun-Bin ;
Kim, Cheon-Jei .
FOOD CHEMISTRY, 2013, 139 (1-4) :597-603
[43]   Tenderness of pork m. longissimus thoracis et lumborum after accelerated boning.: Part I.: Effect of temperature conditioning [J].
Rees, MP ;
Trout, GR ;
Warner, RD .
MEAT SCIENCE, 2002, 61 (02) :205-214
[44]   Relationships between intramuscular fat percentage and fatty acid composition in M. longissimus lumborum of pasture-finished lambs in New Zealand [J].
Realini, C. E. ;
Pavan, E. ;
Purchas, R. W. ;
Agnew, M. ;
Johnson, P. L. ;
Bermingham, E. N. ;
Moon, C. D. .
MEAT SCIENCE, 2021, 181
[45]   Consumer liking of M. longissimus lumborum from New Zealand pasture-finished lamb is influenced by intramuscular fat [J].
Realini, C. E. ;
Pavan, E. ;
Johnson, P. L. ;
Font-I-Furnols, M. ;
Jacob, N. ;
Agnew, M. ;
Craigie, C. R. ;
Moon, C. D. .
MEAT SCIENCE, 2021, 173
[46]   Sarcoplasmic and myofibrillar phosphoproteins profile of beef M. longissimus thoracis with different pHu at different days postmortem [J].
Ijaz, Muawuz ;
Li, Xin ;
Zhang, Dequan ;
Bai, Yuqiang ;
Hou, Chengli ;
Hussain, Zubair ;
Zheng, Xiaochun ;
Huang, Caiyan .
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2022, 102 (06) :2464-2471
[47]   Effect of very fast chilling and aging time on ultra-structure and meat quality characteristics of Chinese Yellow cattle M. Longissimus lumborum [J].
Li, Ke ;
Zhang, Yimin ;
Mao, Yanwei ;
Cornforth, Daren ;
Dong, Pengcheng ;
Wang, Renhuan ;
Zhu, He ;
Luo, Xin .
MEAT SCIENCE, 2012, 92 (04) :795-804
[48]   Effect of verjuice (Vitis vinifera L.) on physicochemical and textural properties of beef M. biceps femoris [J].
Sabzi, Fereshteh ;
Varidi, Mohammad Javad ;
Varidi, Mehdi ;
Asnaashari, Maryam .
FOOD SCIENCE & NUTRITION, 2024, 12 (08) :5497-5517
[49]   Effect of Pulsed Electric Field Treatment on Cold-Boned Muscles of Different Potential Tenderness [J].
Alaa El-Din A. Bekhit ;
Remy van de Ven ;
Via Suwandy ;
Fahri Fahri ;
David L. Hopkins .
Food and Bioprocess Technology, 2014, 7 :3136-3146
[50]   Volatile Flavor Components as a Function of Electrical Stimulation and Chiller Aging for m. longissimus and biceps femoris of Hanwoo Beef [J].
Yang, Jieun ;
Dashdorj, Dashmaa ;
Hwang, Inho .
FOOD SCIENCE OF ANIMAL RESOURCES, 2019, 39 (03) :474-493
12345