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- Title
The research on improving the quality of pork hams by High voltage electrostatic field (HVEF).
- Authors
Chang, T. C.; Lim, S. Y.; Yan, H. Z.; Kuo, G. T.; Chen, C. M.; Cheng, F. Y.
- Abstract
High-voltage electrostatic field (HVEF) technology is a non-thermal food processing technology still rarely used in meat tenderization. Recent studies showed that pulsed electric field causes electroporation on sarcoplasmic retina structure and further promotes meat tenderization. Pork hind leg muscles are low in fat content but are unfavored by consumers due to tougher texture. In this study, pork hind leg meat samples were treated under different conditions of HVEF (150 kV/m and 90 kV/m) for 24, 48 and 72 hours. It was found that the HVEF groups decreased significantly in cooking loss and water holding capacity (P < 0.05) and increased significantly in myofibrillar fragmentation index (MFI) (P < 0.05). Results of hematoxylin-eosin staining showed that HVEF groups had a significant damage on myofibrils, weakening the muscle structure. HVEF groups also had higher surface hardness, shear value and springiness, and lower hardness and chewiness which indicated that HVEF group had a more tender meat quality. In conclusion, HVEF treatments are likely to promote meat tenderization and improve palatability of pork hind leg muscles. However, further study on muscular proteases is necessary for better understanding of HVEF treatment.
- Subjects
HAM; MEAT quality; ELECTROSTATIC fields; FOOD texture; MOISTURE content of meat; HEMATOXYLIN &; eosin staining
- Publication
Journal of the Chinese Society of Animal Science, 2021, Vol 50, p28
- ISSN
0253-9187
- Publication type
Article