The effect of electro-hydrodynamic shockwaves on the quality of striploin and brisket beef muscles during long-term storage

Abstract Shockwaves generate instantaneous high pressures, which could affect meat shelf-life or quality. This study assessed microbiological counts, pH, drip, cook and moisture loss and texture of striploin (longissimus lumborum) and brisket (pectoralis profundus) treated with electrical shockwave (25 kV, 8 pulses) and subsequently stored (−0.5 °C) for 0, 4, 8, 12, 16 and 20 weeks. Shockwave did not affect total viable counts (p>0.05), with all samples considered microbiologically acceptable ( 0.05). Shockwave × storage time increased moisture losses in striploin (p