ArticleFoods (Basel, Switzerland)2023
Effect of Pulsed Electric Field on the Chicken Meat Quality and Taste-Related Amino Acid Stability: Flavor Simulation.
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 8 papers.
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Who cites it
8 citing papers in PubMed, 25 citations in OpenAlex.
- Impact of Novel and Emerging Nonthermal Technologies on the Functionality and Digestibility of Poultry-Derived Proteins.Foods (Basel, Switzerland) · 2026Review
- Amino Acid Composition of Meat from Smena 9 Broiler Chickens During Ontogeny Under a High Stocking Density and Dietary Adaptogens Complex.Animals : an open access journal from MDPI · 2026Article
- Effect of Pulsed Electric Field Pretreatment on the Texture and Flavor of Air-Dried Duck Meat.Foods (Basel, Switzerland) · 2025Article
- Quality Attributes, Structural Characteristics, and Functional Properties of Brewer's Spent Grain Protein Concentrates as Affected by Alkaline and Pulsed Electric Field-Assisted Extraction.Foods (Basel, Switzerland) · 2025Article
- Comprehensive analysis of the effects of cooking conditions on the quality, sensory characteristics, and flavor profile of glutinous rice chicken, a Chinese traditional poultry meat product.Food chemistry: X · 2024Article
- Insights into the evaluation, influential factors and improvement strategies for poultry meat quality: a review.NPJ science of food · 2024Review
- Integrated Analysis of Transcriptome and Metabolome Profiles in the Longissimus Dorsi Muscle of Buffalo and Cattle.Current issues in molecular biology · 2023Article
- Correlation Analysis between Volatile Compounds and Quality Attributes in Pork Tenderloin in Response to Different Stir-Frying Processes.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
6 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Meat contains several amino acids related to taste, which have a significant impact on the overall acceptability of consumers. A number of volatile compounds have been studied in relation to meat flavor, but amino acids have not been fully explored in relation to the taste of raw or cooked meat. It would be interesting to find any changes in physicochemical characteristics, especially the level of taste-active compounds and flavor content during non-thermal processing such as pulsed electric fields (PEF), for commercial reasons. The effect of PEF at low intensity (LPEF; 1 kV/cm) and comparatively high intensity (HPEF; 3 kV/cm) with different pulse numbers (25, 50, and 100) was investigated on the physicochemical characteristics of chicken breast, including the free amino acid content (related to umami, sweet, bitter, or fresh pleasant taste). PEF is regarded as a "nonthermal" technology; however, HPEF induces moderate temperature rises as it increases with the treatment intensity (i.e., electric field strength and pulse number). The pH, shear force, and cook loss (%) of the LPEF and untreated samples were not affected by the treatments, but the shear force of the LPEF and untreated samples was lower than that of HPEF groups that showed PEF-induced slight structural modifications resulting in a more porous cell. In the case of color parameters, the lightness of meat (
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