Effect of pulsed electric field (PEF) on NaCl diffusion in beef and consequence on meat quality.

The impact of various field strength (2, 3, 4 kV/cm) and treatment time (60s and 90s) combinations on NaCl content and diffusion coefficient of beef were evaluated in the current study. Weight change, water content, water holding capacity, and texture of beef after brining were also explored. The results demonstrated pulsed electric field (PEF) pre-treatment significantly increased NaCl uptake when the brining time was 150 min (P < 0.05). The maximum NaCl content increased by 19.50% and the diffusion coefficient increased by 58.50%. Relatively mild PEF (60s) could improve beef qualities, but longer treatment time (90s) was detrimental to these qualities. Meanwhile, more complete myofibrillar structure and lower lipid oxidation extent were observed in the samples treated by PEF, contributing to the higher a* values. In conclusion, short processing time (60s) and high field strength (4 kV/cm) treatment is a potential strategy for meat brining acceleration and quality improvement in practical industrial production. • Impact of different field strength and pulse number (treatment time in current research) combination on salt content and qualities of cured beef were investigated. • Fitting model of beef curing progress was established. • Beef treated with 2 kV/cm and 4 kV/cm showed a higher NaCl content and quality attributes, while the specific field strength of 3 kV/cm negatively influenced qualities like tenderness and hardness. • Short treatment time (60s, 2475 pulses) seems to be a better choice in industrial production. [ABSTRACT FROM AUTHOR]