Study of the effects of the application of alternating electromagnetic (60 Hz) and continuous electric fields in food: effects on meat tenderness

• Autor(a) principal: Azevedo, Roberto Luiz de
• Data de Publicação: 2021
• Outros Autores: Contado, José Luís, Braga Junior, Roberto Alves
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: http://repositorio.ufla.br/jspui/handle/1/50472
• topic: Eye round; Meat tenderizing; Texturometer; Chemical products; Amaciamento de carne; Texturômetro; Produtos químicos

Brazil has a prominent role in meat production but must improve its quality, especially concerning tenderness. Tenderness is among the most prominent factors that give meat quality characteristics and is considered the organoleptic characteristic with the most significant influence on consumer acceptance. Thus, this research aimed to improve this characteristic of eye round steak using electromagnetic and electric fields. Some samples were subjected to an alternating electromagnetic field of 34 millitesla at a frequency of 60 hertz obtained through an electromagnet, and others were simultaneously subjected to an alternating electromagnetic field and a uniform electric field of the magnitude of the 400volt.meter-1, originated by two parallel and electrified copper plates. The tenderness of the samples exposed to the fields was compared with each other and the Control. The samples exposed only to the alternating electromagnetic field showed greater tenderness than those exposed to alternating electromagnetic field and a uniform electric field and the control In conclusion, the exposure of eye round samples to alternating electromagnetic field tenderizes the meat. Therefore, this technique is promising in improving the tenderness of this cut without using industrialized tenderizers.