Understanding the effect of pulsed electric fields on thermostability of connective tissue isolated from beef pectoralis muscle using a model system

Brisket is a low value/tough meat cut that contains a large amount of connective tissue. Conversion of collagen into gelatin during heating reduces the toughness of the connective tissue however this conversion is slow at low cooking temperatures (around 60°C). The objective of this project was to d...

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Bibliographic Details
Published in:Food research international 2017-10, Vol.100 (Pt 2), p.261-267
Main Authors: Alahakoon, A.U., Oey, I., Silcock, P., Bremer, P.
Format: Article
Language:English
Subjects:
Collagen
Collagen - chemistry
Connective tissue
Connective Tissue - chemistry
Cooking
Electricity
Food Handling
Hot Temperature
Pectoralis Muscles - chemistry
Protein Denaturation
Pulsed electric fields
Red Meat - analysis
Thermal characteristics
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Summary:Brisket is a low value/tough meat cut that contains a large amount of connective tissue. Conversion of collagen into gelatin during heating reduces the toughness of the connective tissue however this conversion is slow at low cooking temperatures (around 60°C). The objective of this project was to determine the ability of pulsed electric field (PEF) processing to reduce the thermal stability of connective tissue. To achieve this, a novel model system was designed in which connective tissue obtained from beef deep pectotalis muscle (brisket) was exposed to PEF at combinations of electric field strength (1.0 and 1.5kV/cm) and specific energy (50 and 100kJ/kg) within an agar matrix at electrical conductivities representing the electrical conductivity found in brisket. Differential scanning calorimetry showed that PEF treatment significantly (p
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2017.08.025