An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat

• DOI: 10.3382/ps/pev097
• Publication Date: 2015-03-26T06:04:18Z
• Authors: Cristina Arroyo; Sara Eslami; Nigel P. Brunton; Joshua M. Arimi; Francesco Noci; James G. Lyng
• Keywords: TBARS; Lipid Oxidation; Cooked meat; Chicken breast; Thiobarbituric acid

Pulsed electric fields (PEF) is a novel nonthermal technology that has the potential to cause physical disruption muscle tissue which in turn could alter sensorial aspects of meat both positive (e.g., enhanced tenderization) and negative way off-flavor development). If there risk development it should be identified prior embarking on an extensive investigation PEF tenderization turkey was chosen for this purpose as particularly prone oxidation. The objective study investigate effect various treatments quality attributes breast meat. Turkey obtained 1 d postslaughter treated batch chamber with increasing field strength up 3 kV/cm analyzed lipid oxidation by thiobarbituric acid reactive substances assay (TBARS) 5 storage at 4°C aerobic conditions. In separate experiment, samples were exposed under combinations pulse number, frequency, voltage. Following weight loss, cook oxidation, texture, color assessed instrumental methods. A sensory analysis also performed determine consumer acceptability color, odor samples. Lipid all PEF-treated progressed same rate untreated not found significantly different control. Under conditions examined did induce differences instrumentally measured (raw cooked) either fresh or frozen However, evaluation suggested panelists detect slight between controls terms texture odor.