Table 2 The application of pulsed electric field in different status of muscle
Muscle status | Muscle studied | PEF parameters | Results | References |
|---|---|---|---|---|
Pre-rigor | longissimus Lumborum (beef) | 5, 10 kV × 20, 50, 90 Hz | Tougher with increasing intensity | Suwandy et al. 2015b |
Pre-rigor | longissimus Lumborum (beef) | Repeat PEF (1×, 2×, 3×) 10 kV, 90 Hz, 20 μs | 1× and 2× PEF had no tenderising effect 3× PEF reduced the tenderness (TD) | Bekhit et al. 2016 |
Pre-rigor | Semimembranosus (beef) | 5, 10 kV × 20, 50, 90 Hz | Improved tenderness 21.6% reduction in the shear force (SF) | Suwandy et al. 2015b |
Pre-rigor | Semimembranosus (beef) | Repeat PEF (1×, 2×, 3×) 10 kV, 90 Hz, 20 μs | Improved tenderness 3× PEF produced the lowest SF | Bekhit et al. 2016 |
Post-rigor | longissimus thoracis (beef) | 0.2–0.6 kV cm− 1, 1–50 Hz, 20 μs Ageing time (1, 3 d) | PEF had no influence on the TD and SF | Faridnia et al. 2014 |
Post-rigor | Longissimus thoracis et lumborum (beef) | 1.4 kV/cm, 10 Hz, 20 μs Ageing time (2, 10, 18, 26 d) | Ageing time showed a tendency towards reducing toughness PEF did not affect the tenderising process | Arroyo et al. 2015 |
Post-rigor | Longissimus Lumborum (beef) | 5, 10 kV × 20, 50, 90 Hz Ageing tine (1 d) | 19.5% reduction in the SF regardless of the intensity | Bekhit et al. 2014 |
Post-rigor | Longissimus Lumborum (beef) | 5, 10 kV × 20, 50, 90 Hz Ageing time (3, 7, 14, 21 d) | 19.0% reduction in the SF regardless of the intensity | Suwandy et al. 2015a |
Post-rigor | Longissimus Lumborum (beef) | Repeat PEF (1×, 2×, 3×) 10 kV, 90 Hz, 20 μs | Decrease by 2.5 N with every extra PEF | Suwandy et al. 2015c |
Post-rigor | Semimembranosus (beef) | 5, 10 kV × 20, 50, 90 Hz Ageing time (1, 3 d) | Positive correlation between TD and frequency, and 19.1% reduction in the SF | Bekhit et al. 2014 |
Post-rigor | Semimembranosus (beef) | 5, 10 kV × 20, 50, 90 Hz Ageing time (3, 7, 14, 21 d) | Positive correlation between TD and frequency, and 19.0% reduction in the SF | Suwandy et al. 2015a |
Post-rigor | Semimembranosus (beef) | Repeat PEF (1×, 2×, 3×) 10 kV, 90 Hz, 20 μs | PEF had no influence on the TD and SF | Suwandy et al. 2015c |
Post-rigor | Semitendinosus (beef) | 1.9 kV/cm, 65 Hz, 20 μs | PEF had no influence on the TD and SF | O’Dowd et al. 2013 |
Post-rigor | Breast meat (turkey) | 7.5, 10, 12.5 kV × 10, 55, 110 Hz fresh and frozen-thawed meat Ageing time (5 d) | PEF had no influence on the TD and SF in both fresh and frozen-thawed meat | Arroyo et al. 2015 |
Post-rigor | Biceps femoris (beef) | 1.7 kV/cm, 50 Hz, 20 μs Ageing time (21 d) | Improved tenderness, decreased SF | Faridnia et al. 2016 |
Post-rigor | Biceps femoris & semitendinosus (beef) | 0.8–1.1 kV/cm, 50 Hz, 20 μs fresh and frozen-thawed meat | Improved meat tenderness and colour Increased fat oxidation and saturated fatty acids in frozen-thawed | Kantono et al. 2019 |
Post-rigor | Shoulder (pork) | 0.5–5 kV/cm, 50–1000 pulses, 1–25 kJ/kg | Increased tenderness | Toepfl 2006 |
Post-rigor | Longissimus thoracis et lumborum (pork) | 1.2 or 2.3 kV/cm × 100 or 200 Hz × 150 or 300 pulses | No effect | McDonnell et al. 2014 |