The Application of Pulsed Electric Field to Tenderise Beef Striploin and Topside and its Effect on Sensory Properties

B.-A. Rohlik; T. Bolumar; M. Broch; R. Buckow

The Application of Pulsed Electric Field to Tenderise Beef Striploin and Topside and its Effect on Sensory Properties

In: 63rd International Congress of Meat Science and Technology

Authors:

B.-A. Rohlik

B.-A. Rohlik ¹CSIRO, 671 Sneydes Road, Werribee, Victoria 3030, Australia

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T. Bolumar

T. Bolumar ²CSIRO, 39 Kessels Road, Coopers Plains, Queensland 4108, Australia

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M. Broch

M. Broch ³CSIRO, 11 Julius Ave, North Ryde, New South Wales 2113, Australia; bo-anne.rohlik@csiro.au

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, and

R. Buckow

R. Buckow ¹CSIRO, 671 Sneydes Road, Werribee, Victoria 3030, Australia

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Type:: Chapter

Pages:: 587–588

DOI:: https://doi.org/10.3920/9789086868605_260

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This study addresses the sensory validation of pulsed electric field (PEF) treatment (0.25 kV/cm for 30 and 60 ms) for tenderisation of beef topside and striploin after three storage times (1, 7 and 14 d). A sensory evaluation was conducted to compare the in-mouth texture properties of the beef steaks. PEF did not have an effect on the striploin tenderness. Yet, it did have an effect on the topside tenderness with a 16.5 and 3.1% reduction in Warner Bratzler shear peak force after 7 and 14 d of storage, respectively. Other quality parameters (cook loss and colour) were not impacted by PEF treatment. Sensory evaluation showed an improvement in juiciness by PEF but not in tenderness.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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The Application of Pulsed Electric Field to Tenderise Beef Striploin and Topside and its Effect on Sensory Properties

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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