The effect of electro-hydrodynamic shockwaves on the quality of striploin and brisket beef muscles during long-term storage

Abstract

Shockwaves generate instantaneous high pressures, which could affect meat shelf-life or quality. This study assessed microbiological counts, pH, drip, cook and moisture loss and texture of striploin (longissimus lumborum) and brisket (pectoralis profundus) treated with electrical shockwave (25 kV, 8 pulses) and subsequently stored (−0.5 °C) for 0, 4, 8, 12, 16 and 20 weeks. Shockwave did not affect total viable counts (p>0.05), with all samples considered microbiologically acceptable (<7 log10 CFU/cm2) after 20 weeks. Shockwave reduced the peak force of striploin by 14.4% (5.8 N) (p<0.001). However, for brisket, there was no effect of shockwave on texture (p>0.05). Shockwave × storage time increased moisture losses in striploin (p<0.01) and brisket (p<0.01) at week 0 but this decreased over subsequent storage weeks. Shockwave technology did not affect meat shelf-life and has potential for beef tenderisation.