The effects of pulsed electric field (PEF) treatments on tenderization of beef were investigated. The beef was prepared by using the eye of round. PEF treatment of beef was performed using a newly manufactured movable batch chamber. The PEF treatment was conducted with electric field strength of 0.5~2.0 kV/cm using a fixed pulse width of 30 μs and frequency of 20 Hz. There was no significant change in appearance of PEF treated beef. The cutting force [N] of the sample was greatly reduced as the field strength of the PEF was stronger. The cutting force of beef treated with PEF at 2.0 kV / cm was 41.18 ± 3.28 N and the control was 57.25 ± 4.16 N. In the texture profile analysis, hardness and chewiness weakened as the field strength increased (p <0.05). There was no difference in springiness, cohesiveness, resilience before and after PEF treatment (p <0.05).

• Young-Min Jung(Department of Food Science & Technology, Chung-Ang University, Korea)
• Hyun-Woo Cho(Department of Food Science & Technology, Chung-Ang University, Korea)
• Hye-Su Lee(Department of Food Science & Technology, Chung-Ang University, Korea)
• Se-Ho Jeong(Department of Food Science & Technology, Chung-Ang University, Korea)
• Ye-Na Kim(Department of Food Science & Technology, Chung-Ang University, Korea)
• Dong-Un Lee(Department of Food Science & Technology, Chung-Ang University, Korea)