Abstract
The impact of pulsed electric field (PEF) processing (0.2-0.6kVcm(-1), 1-50Hz, 20s) followed by vacuum ageing (1 and 3days) on the quality traits of beef longissimus thoracis (LT) was assessed. The results show that pH, colour stability (L*, a* and R630/580 values) and cooking loss were unaffected by PEF treatments, whilst moisture content significantly (P<0.05) decreased by 0.7-3.6%. No significant (P>0.05) difference was found in shear force between PEF treated and untreated samples. However, the shear force values significantly reduced in response to ageing times regardless of the PEF treatments. After 3days post-treatment ageing, the shear force decreased by 20-22% compared to 1day ageing for all samples. Furthermore, Cryo-SEM results suggest that PEF treatments have led to more porous tissue structure leading to more water loss. Protein profile was unchanged by PEF treatments applied.