Investigation of Pulsed Electric Field Conditions at Low Field Strength for the Tenderisation of Beef Topside

Investigation of Pulsed Electric Field Conditions at Low Field Strength for the Tenderisation of Beef Topside

Tenderness is the most critical eating quality trait of meat, and consequently, processing interventions for meat tenderisation have significant economic relevance. The objective of this study was to investigate pulsed electric field (PEF) conditions for the tenderisation of beef topside. The PEF se...

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Bibliographic Details
Main Authors: Tomas Bolumar, Bo-Anne Rohlik, Janet Stark, Anita Sikes, Peter Watkins, Roman Buckow
Format: Article
Language:English
Published: MDPI AG 2022-09-01
Series:Foods
Subjects:
pulsed electric field
PEF
meat tenderisation
meat quality
novel food processing
Online Access:https://www.mdpi.com/2304-8158/11/18/2803

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