This study aimed to investigate the potential use of PEF to improve
the quality of hot-boned beef from different muscles (LL and SM). Several
PEF treatment parameters (5 or 10 kV at frequencies of 20, 50, or
90 Hz) were used, including a non-treated control, and several properties
were measured over several post-mortem times in order to determine
the potential for improving the quality of different muscles. In
addition muscle proteins were extracted and displayed by SDS-PAGE
and post-mortem proteolysis was evaluated by analysis of proteolysis
of troponin and desmin.