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The Impact of a Consecutive Process of Pulsed Electric Field, Sous-Vide Cooking, and Reheating on the Properties of Beef Semitendinosus Muscle
| Content Provider | MDPI |
|---|---|
| Author | Jeong, Se-Ho Kim, Eui-Chan Lee, Dong-Un |
| Copyright Year | 2020 |
| Description | The effects of a consecutive process of pulsed electric field (PEF) treatment, sous-vide cooking, and reheating on the properties of beef semitendinosus muscle were investigated. Fresh meats were PEF-treated with different electric field strengths of 1.0, 1.5, and 2.0 kV/cm, and then the control and PEF-pretreated beef samples were sous-vide cooked at 60 °C for up to 24 h. The PEF pretreatment resulted in tenderization of the fresh meat proportional to the increase in the electric field strength. A significant decrease in cutting force (by 35%) was observed after PEF treatment at 2.0 kV/cm. The hardness and chewiness of the meat were also significantly reduced by PEF treatment. After sous-vide cooking, the PEF-pretreated samples exhibited a significantly reduced cutting force, redness value (a*), and myoglobin content (mg/g) (p < 0.05). However, there were no significant differences in cooking loss and drip loss (p > 0.05). When the sous-vide-cooked meats were reheated in an oven (230 °C, 5 min), the reduced cutting force induced by the PEF pretreatment was retained. |
| Starting Page | 1674 |
| e-ISSN | 23048158 |
| DOI | 10.3390/foods9111674 |
| Journal | Foods |
| Issue Number | 11 |
| Volume Number | 9 |
| Language | English |
| Publisher | MDPI |
| Publisher Date | 2020-11-16 |
| Access Restriction | Open |
| Subject Keyword | Foods Agriculture and Animal Production Meat Pulsed Electric Field Sous-vide Cooking Tenderization Texture Property |
| Content Type | Text |
| Resource Type | Article |
