Abstract
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•Redness decreased with PEF treatments of some chilled and frozen cuts.•PEF treatments of frozen meat cuts after 7 days of storage increased oxidation values.•PEF treatments lowered fatty acids content in most frozen meat cuts and chilled topside and rump cuts.•PEF treatments increased amino acids content in most frozen meat cuts and chilled topside and rump cuts.
There has been recent interest in the use of pulse electric field (PEF) processing of muscle foods to improve food quality. In this study, the effects of PEF processing and storage (0 and 7 days) on the physicochemical properties and sensory characteristics of different frozen thawed and chilled lamb meat cuts were investigated. Seven lamb cuts (knuckle, rump, topside, shoulder shank, loin and rib) were treated at electric field strengths of 1–1.4 kV.cm−1, specific energy of 88–109 kJ.kg−1, frequency of 90 Hz, pulse width of 20 µs, and pulse number of 964. PEF had less effects on cooking loss when applied to frozen-thawed meat compared to chilled meat samples. PEF treatment of all chilled cuts at 0 and 7 days storage significantly decreased fatty acids. PEF treated chilled topside, knuckle, rump anf loin cuts stored for 7 days resulted in significantly increased amino acids content. PEF treatment of almost all frozen lamb cuts (except rib cut) that were stored for 7 days significantly increased TBARS value, decreased fatty acids, and increased amino acids content.