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) with control and more than 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.