Abstract
Pulsed electric fields (PEF) technology is used in meat processing to increase cell membrane permeability or to form permanent pores in muscle cells. This cellular disintegration can increase the tenderness of low-value tough meat cuts, enhance mass transfer, and improve the efficiency and cost-effectiveness of subsequent unit operations such as sous vide, ageing, curing, drying, fermentation, and maturation. The effects of PEF on meat structure and processing can be of great commercial value. The efficiency of PEF treatments depends on PEF process parameters such as electric field strength, pulse frequency, treatment time, and specific energy as well as the intrinsic meat properties since meat components such as muscle, fat, and collagen and bone vary in electrical and morphological properties. To ensure the effective application of PEF and the production of prime quality meat products, PEF processing parameters and instrumental design need to be optimised for each application.