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Understanding the influence of PEF treatment on minerals and lipid oxidation of wet- and dry-aged venison M. longissimus dorsi muscle

journal contribution
posted on 2023-07-30, 23:37 authored by Tanyaradzwa Mungure, Mustafa FaroukMustafa Farouk, Alan Carne, Maryann StaincliffeMaryann Staincliffe, Ian Stewart, Timothy Jowett, Zuhaib F. Bhat, Alaa El-Din Bekhit

Pulse electric fields (PEF) treatment can be used to improve meat quality attributes, such as tenderness and mass transfer kinetics of dry ageing of meat. This study investigated the effect of PEF (high-PEF 10 kV, 50 Hz, 20 μs; low-PEF 2.5 kV, 50 Hz, 20 μs) and ageing method (wet- and dry-ageing) on venison mineral profiles, and lipid and conjugated linoleic acid (CLA) oxidative stability. Twelve loins from six red deer were assigned to six groups: no-PEF dry-aged control, no-PEF control, wet-aged Low-PEF, dry-aged Low-PEF, dry-aged High-PEF, wet-aged High-PEF. Secondary oxidation products contents were not affected by PEF treatment (p > 0.05), but were affected by dry ageing (p < 0.05). CLA was stable across PEF treatments and different ageing regimes (p > 0.05). PEF treatments did not have any effect on minerals (p > 0.05). This study validates the safety of using PEF in venison processing with limited detrimental oxidative modifications.
Industrial relevance - PEF treatment and the dry-ageing regimes applied to venison in the present study did not produce excessive oxidative by-products that could compromise product quality. The application of both PEF treatments (HPEF 10 kV, 50 Hz, 5 μs; LPEF 2.5 kV, 50 Hz, 5 μs) could potentially improve the drying of venison with a low risk of increasing oxidation.

Funding

Strategic Science Investment Fund (SSIF)

History

Rights statement

© 2022 Elsevier Ltd. All rights reserved.

Publication date

2022-12-16

Project number

  • Non revenue

Language

  • English

Does this contain Māori information or data?

  • No

Publisher

Elsevier

Journal title

Innovative Food Science & Emerging Technologies

ISSN

1466-8564

Volume/issue number

83

Page numbers

103238

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