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The Impact of Pulsed Electric Field and Sous Vide Processing on the Quality of Beef Brisket

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doi: 10.3390/foods10030512.

Effects of Pulsed Electric Field Processing and Sous Vide Cooking on Muscle Structure and In Vitro Protein Digestibility of Beef Brisket

Affiliations

  • PMID: 33804354
  • PMCID: PMC8001486
  • DOI: 10.3390/foods10030512

Free PMC article

Effects of Pulsed Electric Field Processing and Sous Vide Cooking on Muscle Structure and In Vitro Protein Digestibility of Beef Brisket

Feng Ming Chian  et al. Foods. .

Free PMC article

Abstract

Pulsed electric fields (PEF) in conjunction with sous vide (SV) cooking has been explored for meat tenderisation. The aim of this experiment was to study the effect of PEF-SV treatment on the muscle structure and in vitro protein digestibility of beef brisket. Pulsed electric field treatment (specific energy of 99 ± 5 kJ/kg) was applied to bovine Deep and Superficial pectoral muscles in combination with sous vide (SV) cooking (60 °C for 24 h). A similar micro- and ultrastructure was detected between the control SV-cooked and PEF-treated SV-cooked pectoral muscles. The combined PEF-SV treatment increased the in vitro protein digestibility of the pectoral muscles by approximately 29%, in terms of ninhydrin-reactive free amino nitrogen released at the end of simulated digestion. An increment in proteolysis of the PEF-treated SV-cooked meat proteins (e.g., myosin heavy chains and C-protein) during simulated digestion was also observed using sodium dodecyl sulfate-polyacrylamide gel electrophoresis. More damaged muscle micro- and ultrastructure was detected in PEF-treated SV-cooked muscles at the end of in vitro digestion, showing its enhanced digestive proteolysis compared to the control cooked meat.

Keywords: in vitro protein digestion; meat structure; pulsed electric field; sous vide cooking.

Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1

Meat sampling position of the control untreated (C) and the pulsed electric field (PEF)-treated (P) samples on the whole brisket. The edges of the brisket which were too thin for PEF processing were removed. In order to minimise the inconsistency due to muscle inhomogeneity, sampling was performed by allocating the C and P adjacent to each other. The meat was cut into triangular pieces of about 70 g with dimensions of 6 cm in height, 4 cm in width and 6 cm in length for PEF treatment.

Figure 2
Figure 2

Tricine SDS-PAGE electrophoretogram displaying the protein profile of the digests of control sous vide (SV)-cooked and pulsed electric field (PEF)-treated SV-cooked meat during simulated digestion. L7 and L12 are the molecular weight standard, labelled in kDa. L1, L3 and L5 denote control SV-cooked samples at 2, 32 and 62 min of oral–gastric digestion, respectively. L2, L4 and L6 denote PEF-treated SV-cooked samples at 2, 32 and 62 min of oral–gastric digestion, respectively. L8 and L10 represent control SV-cooked samples at 122 and 182 min of oral–gastric–small intestinal digestion, respectively. L9 and L11 represent PEF-treated SV-cooked samples at 122 and 182 min of oral–gastric–small intestinal digestion, respectively. The protein bands were identified on the electrophoretogram as described by Kaur et al. [19,24] and Boland et al. [20]. MHC stands for myosin heavy chain.

Figure 3
Figure 3

Histological sections of the control sous vide (SV)-cooked and the pulsed electric field (PEF)-treated SV-cooked meat at different digestion time points, showing more severe structural degradation of PEF-treated meat by the digestive enzymes at the end of simulated digestion. Connective tissue (in red) was stained with Sirius Red dye and muscle cells (in yellow) were stained with picric acid.

Figure 4
Figure 4

Transmission electron micrographs showing the ultrastructure of the control (C) sous vide (SV)-cooked (A,B) and the PEF-treated SV-cooked (C,D) beef brisket before simulated oral–gastro–small intestinal digestion.

Figure 5
Figure 5

Transmission electron micrographs displaying the ultrastructure of the control (C) sous vide (SV)-cooked (A,B) and the PEF-treated SV-cooked (C,D) beef brisket after 182 min of simulated digestion. The digested PEF-treated SV-cooked meat had more damaged sarcomeres and more coagulated and elongated I-bands, indicating more severe proteolysis by the digestive enzymes.

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Source: https://pubmed.ncbi.nlm.nih.gov/33804354/

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