Pulsed electric fields and meat processing: latest updates
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Pulsed electric fields (PEF) is a non-thermal technology that is still looking for implementation on a larger scale by the meat industry. Its sustainability dimension, which is much improved by lowering energy consumption and shortening treatment times compared to conventional technologies, may tip the scale for successfully shifting the PEF technology readiness level to industrial application. This review provides an overview of the latest knowledge, and in the last three years, on using PEF processing in meat to enhance its functionality, nutrition, texture, colour and sensory quality. PEF treatment could improve meat’s protein digestibility and solubility while having no negative impact on its nutritional value. However, controversial indications regarding PEF’s effect on meat cooking loss are reported. Colour changes of meat after PEF treatment are directly proportional to the extent of total specific energy inputs used in the processing, while the effect of PEF on meat sensory pro...perties is yet to be discovered. Since the ability of PEF to achieve its desired goals is dependent on many different factors, including the type of meat, electric field strength, number and duration of electric pulses, and others, more studies are needed to fully understand specific conditions that can be dependably applied in the meat industry.Highlightspulsed electric fields improve functional quality of meatpulsed electric fields do not negatively affect nutritional quality of meatpulsed electric fields sustainability research in meat industry is hugely missing
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colour / Cooking loss / nutrition / sustainability / textureSource:
Italian Journal of Animal Science, 2023, 22, 1, 857-866URI
https://doi.org/10.1080/1828051X.2023.2206834http://aspace.agrif.bg.ac.rs/handle/123456789/6418
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Poljoprivredni fakultetTY - JOUR AU - Tomasevic, Igor AU - Heinz, Volker AU - Djekic, Ilija AU - Terjung, Nino PY - 2023 UR - https://doi.org/10.1080/1828051X.2023.2206834 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/6418 AB - Pulsed electric fields (PEF) is a non-thermal technology that is still looking for implementation on a larger scale by the meat industry. Its sustainability dimension, which is much improved by lowering energy consumption and shortening treatment times compared to conventional technologies, may tip the scale for successfully shifting the PEF technology readiness level to industrial application. This review provides an overview of the latest knowledge, and in the last three years, on using PEF processing in meat to enhance its functionality, nutrition, texture, colour and sensory quality. PEF treatment could improve meat’s protein digestibility and solubility while having no negative impact on its nutritional value. However, controversial indications regarding PEF’s effect on meat cooking loss are reported. Colour changes of meat after PEF treatment are directly proportional to the extent of total specific energy inputs used in the processing, while the effect of PEF on meat sensory properties is yet to be discovered. Since the ability of PEF to achieve its desired goals is dependent on many different factors, including the type of meat, electric field strength, number and duration of electric pulses, and others, more studies are needed to fully understand specific conditions that can be dependably applied in the meat industry.Highlightspulsed electric fields improve functional quality of meatpulsed electric fields do not negatively affect nutritional quality of meatpulsed electric fields sustainability research in meat industry is hugely missing T2 - Italian Journal of Animal Science T2 - Italian Journal of Animal Science T1 - Pulsed electric fields and meat processing: latest updates EP - 866 IS - 1 SP - 857 VL - 22 DO - 10.1080/1828051X.2023.2206834 ER -
@article{ author = "Tomasevic, Igor and Heinz, Volker and Djekic, Ilija and Terjung, Nino", year = "2023", abstract = "Pulsed electric fields (PEF) is a non-thermal technology that is still looking for implementation on a larger scale by the meat industry. Its sustainability dimension, which is much improved by lowering energy consumption and shortening treatment times compared to conventional technologies, may tip the scale for successfully shifting the PEF technology readiness level to industrial application. This review provides an overview of the latest knowledge, and in the last three years, on using PEF processing in meat to enhance its functionality, nutrition, texture, colour and sensory quality. PEF treatment could improve meat’s protein digestibility and solubility while having no negative impact on its nutritional value. However, controversial indications regarding PEF’s effect on meat cooking loss are reported. Colour changes of meat after PEF treatment are directly proportional to the extent of total specific energy inputs used in the processing, while the effect of PEF on meat sensory properties is yet to be discovered. Since the ability of PEF to achieve its desired goals is dependent on many different factors, including the type of meat, electric field strength, number and duration of electric pulses, and others, more studies are needed to fully understand specific conditions that can be dependably applied in the meat industry.Highlightspulsed electric fields improve functional quality of meatpulsed electric fields do not negatively affect nutritional quality of meatpulsed electric fields sustainability research in meat industry is hugely missing", journal = "Italian Journal of Animal Science, Italian Journal of Animal Science", title = "Pulsed electric fields and meat processing: latest updates", pages = "866-857", number = "1", volume = "22", doi = "10.1080/1828051X.2023.2206834" }
Tomasevic, I., Heinz, V., Djekic, I.,& Terjung, N.. (2023). Pulsed electric fields and meat processing: latest updates. in Italian Journal of Animal Science, 22(1), 857-866. https://doi.org/10.1080/1828051X.2023.2206834
Tomasevic I, Heinz V, Djekic I, Terjung N. Pulsed electric fields and meat processing: latest updates. in Italian Journal of Animal Science. 2023;22(1):857-866. doi:10.1080/1828051X.2023.2206834 .
Tomasevic, Igor, Heinz, Volker, Djekic, Ilija, Terjung, Nino, "Pulsed electric fields and meat processing: latest updates" in Italian Journal of Animal Science, 22, no. 1 (2023):857-866, https://doi.org/10.1080/1828051X.2023.2206834 . .