Effect of Pulsed Electric Fields (PEF) Pre-Treatment on the Quality of Sous Vide (SV) Processed Beef Short Ribs and Optimisation of PEF and SV Process Parameters Using Multiple Polynomial Regression Model

Abstract To maximise tenderness, minimise cooking loss, and decrease the adverse effects on colour of beef short ribs, third-order multiple regression models were used to optimise processing parameters during pulsed electric fields (PEF) followed by sous vide (SV) processing. Electric field strength (EFS) specific energy (SE) PEF ranged from 0 0.85 kV/cm 110.96 kJ/kg, respectively, SV for 12, 24, or 36 h at 60 °C was applied. The optimum PEF-SV conditions ribs found EFS SE kJ/kg with 23.96 h. In absence pre-treatment, time pre-treatments (SE, 99–110.96 kJ/kg) (24 h) resulted in a significantly lower loss (%) texture profile analysis hardness compared all treatment intensities, Furthermore, significant differences not observed redness, hue angle, chroma different parameters. Therefore, industrial applications, (0.85 kV/cm), pulse width (20 µS), frequency (50 Hz) (110.96 kJ/kg), temperature–time combination is highly recommended.