Pulsed electric field (PEF) is a novel non-thermal technology that has recently attracted the
attention of meat scientists and technologists due to its ability to modify membrane structure …

The tenderization process, which can be influenced by both pre‐and post‐slaughter
interventions, begins immediately after an animal's death and is followed with the disruption …

Meat proteolytic systems play a crucial role in meat tenderisation. Understanding the effects
of processing technologies and post-mortem storage conditions on these systems is …

The effects of repeated (1×, 2×, 3×) pulsed electric field (PEF) treatment (10 kV, 90 Hz, 20
μs) on the quality of beef loins and topsides were evaluated, including the tenderness, purge …

Chilling procedures have been widely used in livestock abattoirs since the development of
refrigeration systems. The major criteria when applying chilling regimes is not only …

In this study, the effect of pulsed electric field (PEF) treatment and ageing on the quality of
beef M. longissimus lumborum (LL) and M. semimembranosus (SM) muscles was evaluated …

The effect of medium voltage electrical stimulation (ES), prior ageing (0–4° C, 7 days), and
their combination on the decrease of shear force in beef during superchilled storage (− 4° C) …

Ensuring consistent beef eating quality is paramount for meeting consumer demands and
sustaining the meat industry. Electrical stimulation (ES) is a post-slaughter intervention used …

As one of the key components of meat quality, tenderness has been the focus of meat
sciences for years. This review discussed the possible physical and chemical mechanisms …

As consumer expectations increase, the importance of meat quality grows. Pulsed electric
field (PEF) is emerging as a novel non-thermal processing technology, capturing the …