The Impact of a Pulsed Light Stream on the Quality and Durability of the Cold-Stored Longissimus Dorsal Muscle of Pigs

Paulina Duma-Kocan, Mariusz Rudy (), Marian Gil, Renata Stanisławczyk, Jagoda Żurek and Grzegorz Zaguła
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Paulina Duma-Kocan: Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszow, Poland
Mariusz Rudy: Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszow, Poland
Marian Gil: Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszow, Poland
Renata Stanisławczyk: Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszow, Poland
Jagoda Żurek: Department of Financial Markets and Public Finance, Institute of Economics and Finance, College of Social Sciences, University of Rzeszow, Cwiklinskiej 2, 35-601 Rzeszow, Poland
Grzegorz Zaguła: Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food and Nutrition Technology, College of Natural Science, University of Rzeszow, Cwiklińskiej 2D, 35-601 Rzeszow, Poland

IJERPH, 2023, vol. 20, issue 5, 1-15

Abstract: The purpose of this study was to investigate the effect of pulsed light application (exposure to a pulsed light beam (PL) of 400 Hz for a period of 60 s, with an energy dose of 600 mW and wavelengths of 660 and 405 nm) on the physicochemical, technological, and sensory properties, as well as the nutritional value and shelf life of cold-storage pig longissimus dorsi muscle. Each muscle was divided into six parts, three of which were control samples, and the rest were exposed to pulsed light. The detailed laboratory tests of the meat were conducted 1, 7, and 10 days after slaughter. The meat was cold stored at +3 °C ± 0.5 °C. The study showed that the application of pulsed light has a favorable effect on lowering the TBARS index, oxidation-reduction potential, and water activity values. In addition, the application of PL had no statistically significant effect on the variation in the perception of selected sensory characteristics of meat. Furthermore, PL processing, as a low-energy-intensive method that can be environmentally friendly and thus have a large potential for implementation, is an innovative way to extend the shelf life, especially of raw meat, without a negative impact on its quality. This is of particular importance for food security (especially in the quantitative and qualitative aspects of food, but also in terms of food safety).

Keywords: meat quality; pulsed light; food security; physicochemical and technological properties; food safety (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2023
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