This study determined the effects of low-pulsed electric field (LPEF-2.5 kV, 50 Hz, 20 μs) and high-PEF (HPEF-10 kV, 50 Hz, 20 μs) on the quality attributes and metabolite profiles of wet and dry aged venison M Longissimus dorsi (LD) muscles. Twelve loins from six red deer at 24 h postmortem were randomly assigned to seven treatments: No-PEF control (WAC), heated control (HC), dry aged No-PEF control (DAC), wet aged LPEF (WALPEF), dry aged LPEF (DALPEF), wet aged HPEF (WAHPEF), and dry aged HPEF (DAHPEF). Samples were aged 21d at 4 °C at 80% relative humidity. HPEF treatment improved meat tenderness by 9%. Metabolite profiles were unaffected by all PEF treatment groups with key differences found due to ageing method. These observations demonstrate the viability of HPEF in improving drying rate (by 6%) and tenderisation of venison LD muscle during the dry ageing process, which will improve product quality and production efficiency.

Industrial relevance

The study shows that the use of PEF can improve mass transfer and enhance drying kinetics leading to reduced processing time and improved control over weight loss in the dry ageing of venison. Application of high PEF treatment (HPEF - 10 kV, 50 Hz, 20 μs) offers improved meat tenderness and no detrimental effect to product metabolomics, thereby increasing the product quality and value of the aged venison.

中文翻译：

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PEF处理对干，干老年鹿肉背最长肌肉品质特性，超微结构和代谢产物的影响

这项研究确定了低脉冲电场（LPEF-2.5 kV，50 Hz，20μs）和高PEF（HPEF-10 kV，50 Hz，20μs）对干湿质量属性和代谢物谱的影响熟的鹿肉M Longissimus dorsi（LD）肌肉。死后24小时将来自6头马鹿的12头猪腰肉随机分配给7种处理方法：无PEF对照（WAC），加热对照（HC），干龄无PEF对照（DAC），湿龄LPEF（WALPEF），干龄LPEF（DALPEF），湿老化的HPEF（WAHPEF）和干老化的HPEF（DAHPEF）。样品在4°C和80％相对湿度下老化21天。HPEF处理将肉的嫩度提高了9％。代谢物谱不受所有PEF治疗组的影响，并且由于老化方法而导致关键差异。这些观察结果表明，HPEF在干燥过程中具有改善干燥率（提高6％）和鹿肉LD肌肉嫩化的可行性，这将改善产品质量和生产效率。

行业相关性

研究表明，使用PEF可以改善质量传递并增强干燥动力学，从而减少加工时间并改善对鹿肉干龄中体重减轻的控制。高PEF处理（HPEF-10 kV，50 Hz，20μs）的应用可改善肉的嫩度，并且对产品代谢组学没有不利影响，从而提高了产品质量和陈年鹿肉的价值。