Scholarlink

<p>The application of extremely low-frequency electromagnetic fields (ELF-EMF) in meat science remains scarcely explored. This study investigated the effects of ELF-EMF exposure on the physicochemical and sensory properties of beef. <i>Longissimus thoracis</i> steaks from 120 Nellore bulls were assigned to control (0&#xa0;Hz) or ELF-EMF (100&#xa0;Hz; 0.045 mT for 14&#xa0;h) treatments. Samples were thawed and aged for seven&#xa0;days under controlled conditions. Analyses included meat color, pH, water-holding capacity (WHC), cooking loss, Warner–Bratzler shear force (WBSF), myofibrillar fragmentation index (MFI), lipid oxidation (TBARS), scanning electron microscopy (SEM), and Western blotting, along with sensory evaluation by 120 consumers. ELF-EMF exposure increased lightness (<i>L*</i>) and decreased redness (<i>a*</i>), yellowness (<i>b*</i>), hue, and chroma (<i>P</i> &lt; 0.01), indicating a lighter and less saturated color. Treated meat exhibited lower drip loss, WBSF, and TBARS values, as well as higher WHC (<i>P</i> &lt; 0.01), without significant effects on pH, MFI, or fiber length. ELF-EMF increased the abundance of intact troponin-T (<i>P</i> &lt; 0.01) but did not affect desmin (<i>P</i> &gt; 0.05). Interfibrillar spacing quantified from SEM images was significantly greater (<i>P</i> &lt; 0.05) in ELF-EMF samples than in CTRL, indicating that ELF-EMF exposure markedly increased the microstructural separation between muscle fibers. Consumers rated ELF-EMF samples higher for juiciness, flavor, and overall acceptance (<i>P</i> &lt; 0.05), with no difference in tenderness perception. In conclusion, ELF-EMF treatment improved beef water retention, oxidative stability, and sensory quality, highlighting its potential as an innovative nonthermal processing technology in meat production.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Application of Extremely Low Frequency Electromagnetic Fields in Beef: Evaluation of Physicochemical and Sensory Attributes

  • 期刊论文

  • 发表日期：

    2026年1月5日

查看全文
  • Lucas R. Camargo,
  • Rodrigo N. S. Torres,
  • Guilherme L. Pereira,
  • Marcelo A. S. Coutinho,
  • Gregori A. Rovadoscki,
  • Sérgio A. G. Pereira-Junior,
  • Marcos R. Chiaratti,
  • Rodrigo L. Lovato,
  • Rogério A. Curi,
  • Otávio R. Machado-Neto,
  • Luis Artur L. Chardulo,
  • Welder A. Baldassini

摘要

The application of extremely low-frequency electromagnetic fields (ELF-EMF) in meat science remains scarcely explored. This study investigated the effects of ELF-EMF exposure on the physicochemical and sensory properties of beef. Longissimus thoracis steaks from 120 Nellore bulls were assigned to control (0 Hz) or ELF-EMF (100 Hz; 0.045 mT for 14 h) treatments. Samples were thawed and aged for seven days under controlled conditions. Analyses included meat color, pH, water-holding capacity (WHC), cooking loss, Warner–Bratzler shear force (WBSF), myofibrillar fragmentation index (MFI), lipid oxidation (TBARS), scanning electron microscopy (SEM), and Western blotting, along with sensory evaluation by 120 consumers. ELF-EMF exposure increased lightness (L*) and decreased redness (a*), yellowness (b*), hue, and chroma (P < 0.01), indicating a lighter and less saturated color. Treated meat exhibited lower drip loss, WBSF, and TBARS values, as well as higher WHC (P < 0.01), without significant effects on pH, MFI, or fiber length. ELF-EMF increased the abundance of intact troponin-T (P < 0.01) but did not affect desmin (P > 0.05). Interfibrillar spacing quantified from SEM images was significantly greater (P < 0.05) in ELF-EMF samples than in CTRL, indicating that ELF-EMF exposure markedly increased the microstructural separation between muscle fibers. Consumers rated ELF-EMF samples higher for juiciness, flavor, and overall acceptance (P < 0.05), with no difference in tenderness perception. In conclusion, ELF-EMF treatment improved beef water retention, oxidative stability, and sensory quality, highlighting its potential as an innovative nonthermal processing technology in meat production.