The application of pulsed electric field as a sodium reducing strategy for meat products

Abstract

This study investigated the potential of pulsed electric field (PEF) as a sodium-reduction strategy for processed meat. Beef jerky was used as a model and prepared using different levels of NaCl, viz. 2.0% (control), 1.2% (T₁) and 1.2% along with PEF processing (T₂). A significant (p < 0.05) effect of PEF was observed on shear force (N) and toughness (N/mm s) of the products, which was also reflected in sensory scores. No effects for PEF were observed on colour, yield (%) and oxidative and microbial stability. PEF-treated samples (T₂) had significantly (p < 0.05) lower sodium content than the control, however, the sensory scores were comparable (p > 0.05) with control and >84% of the panellists preferred T₂ samples over T₁ for saltiness. Results suggest that PEF treatment improved saltiness by influencing the salt diffusion and sodium delivery that led to better perception during chewing. PEF could be a novel method to produce healthier reduced-sodium meat products.