ArticleFoods (Basel, Switzerland)2023
Effects of Pulsed Pressure Curing on Beef Quality.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Modification of Muscle Proteins Induced by Novel Non-Thermal Processing: Theory, Characterization, and Consequences.Foods (Basel, Switzerland) · 2026Review
- Innovative Technologies Reshaping Meat Industrialization: Challenges and Opportunities in the Intelligent Era.Foods (Basel, Switzerland) · 2025Review
- The effects of different dietary nutritional levels on meat quality, rumen microbiota, and muscle metabolomics in Tibetan Plateau yaks.Frontiers in microbiomes · 2025Article
- Effect of High-Pressure Processing Treatment on the Physicochemical Properties and Volatile Flavor ofMolecules (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
8 authors.
Funding
Abstract
The study was proposed to investigate the effects of pulsed pressure curing on the beef absorption of the curing solution, cooking loss, moisture content, centrifugal loss, salt content, sensory attributes, texture, microstructures and volatile compounds. Curing methods include the following four treatments: (1) control group 1-static curing (SC); (2) control group 2-vacuum curing (VC); (3) control group 3-pressurized curing (PC); and (4) treatment group-pulsed pressure curing (PPC). The acquired results revealed that pulsed pressure curing significantly boosts the curing efficiency and moisture content, decreases cooking loss in beef, brightens meat color, and enhances texture compared to static curing, vacuum curing, and pressurized curing. Additionally, centrifugal losses were not impaired, and sensory findings revealed that PPC significantly improved the saltiness of beef. TPA results showed that the springiness and cohesiveness of PPC were greatly increased, and hardness and chewiness were significantly reduced. Moreover, PPC significantly reduced the content of 1-octen-3-ol and 1-hexanol. Scanning electron microscopy (SEM) images documented that pulsed pressure curing can effectively increase the tenderness of beef. This study demonstrates that processed meat product efficiency and sensory attributes should be taken into account when selecting a curing technique, and the PPC technique has an advantage in both areas.
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Registered trials
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