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

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McDonnell, C. K., Fitzgerald, A. G., Burt, P., Hughes, J., Mellor, G. E., Barlow, R. S., Sikes, A. L., Li, Y. and Tobin, A. B. (2021) The effect of electro-hydrodynamic shockwaves on the quality of striploin and brisket beef muscles during long-term storage. Innovative Food Science & Emerging Technologies, 68 . p. 102627. ISSN 1466-8564

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Article Link(s): https://doi.org/10.1016/j.ifset.2021.102627

Publisher URL: https://www.sciencedirect.com/science/article/pii/S146685642100028X

Abstract

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 (<7 log10 CFU/cm2) after 20 weeks. Shockwave reduced the peak force of striploin by 14.4% (5.8 N) (p<0.001). However, for brisket, there was no effect of shockwave on texture (p>0.05). Shockwave × storage time increased moisture losses in striploin (p<0.01) and brisket (p<0.01) at week 0 but this decreased over subsequent storage weeks. Shockwave technology did not affect meat shelf-life and has potential for beef tenderisation.

Item Type:Article
Business groups:Crop and Food Science
Additional Information:Open access
Keywords:Shockwave Hydrodynamic pressure Tenderisation Shelf-life Cook loss Meat quality
Subjects:Agriculture > Agriculture (General) > Farm machinery and farm engineering
Animal culture > Equipment and supplies
Animal culture > Cattle > Meat production
Deposited On:22 Feb 2021 04:29
Last Modified:03 Sep 2021 16:46

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