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

Autor:	Anita L. Sikes, Aarti B. Tobin, Glen E. Mellor, Joanne Hughes, Robert S. Barlow, Paul Burt, Yutao Li, Ciara K. McDonnell, Adam G. Fitzgerald
Rok vydání:	2021
Předmět:	0404 agricultural biotechnology Animal science Materials science Moisture 04 agricultural and veterinary sciences General Chemistry Texture (crystalline) 040401 food science Industrial and Manufacturing Engineering Longissimus Lumborum Food Science
Zdroj:	Innovative Food Science & Emerging Technologies. 68:102627
ISSN:	1466-8564
DOI:	10.1016/j.ifset.2021.102627
Popis:	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 ( 0.05). Shockwave × storage time increased moisture losses in striploin (p
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::3db7e570c3d2e7b0becd0239e6225511 https://doi.org/10.1016/j.ifset.2021.102627 Zobrazit plný text záznamu Full Text from ScienceDirect