| Semitendinosus (beef) | 30 μs, 50 Hz, 0.5 to 2.0 kV/cm, 100 pulses | Post-rigor, sample size was trimmed to 2×1×1 cm, direct contact with the electrodes | Significant reduction of shear force, hardness, and chewiness of raw meat | Jeong et al. (2023) |
| Transversus thoracis muscle (beef) | 20 μs, 50 Hz, 0.7 kV/cm, 1,600 and 5,200 pulses | Post-rigor, sample was cut into 5 cm width pieces treated in a batch chamber filled with agar pads as medium | Significant reduction of hardness in high-intensity PEF-treated meat after sous-vide cooking | Karki et al. (2023) |
| Semitendinosus (beef) | 20 μs, 50 Hz, 1.0 to 2.0 kV/cm, 200 pulses | Post-rigor, sample size was trimmed to 6×3×3 cm, treated in a batch chamber filled with tap water | Significant reduction of shear force and hardness both in raw and sous-vide cooked meat | Jeong et al. (2020) |
| Longissimus lumborum and semimembranosus (beef) | Repeated treatment (1×, 2×, 3×) 20 μs, 90 Hz, 1.25 kV/cm Total treatment time: 30s | Pre-rigor, sample size was trimmed fitted in the batch chamber (13×8×5 cm), direct contact with the electrodes | Significant reduction of shear force on the semimembranosus | Bekhit et al. (2016) |
| Biceps femoris (beef) | 20 μs, 50 Hz, 1.7 kV/cm | Post-rigor, sample size was trimmed fitted in a triangular batch chamber (6×4×6 cm), direct contact with the electrodes | Significant reduction of shear force at all aging times | Faridnia et al. (2016) |
| Longissimus lumborum and semimembranosus (beef) | Repeated treatment (1×, 2×, 3×) 20 μs, 90 Hz, 1.25 kV/cm Treatment time or number of pulses are not described | Post-rigor, sample size was trimmed fitted in the batch chamber (13×8×5 cm), direct contact with the electrodes | Significant reduction of shear force on the Longissimus lumborum | Suwandy et al. (2015c) |
| Longissimus lumborum and semimembranosus (beef) | Repeated treatment (1×, 2×, 3×) 20 μs, 90 Hz, 1.25 kV/cm Total treatment time: 30s | Pre-rigor, sample size was trimmed fitted in the batch chamber (13×8×5 cm), direct contact with the electrodes | Significant reduction of shear force at all aging times | Suwandy et al. (2015b) |
| Longissimus lumborum and semimembranosus (beef) | Repeated treatment (1×, 2×, 3×) 20 μs, 90 Hz, 0.625 and 1.25 kV/cm | Post-rigor sample size was trimmed fitted in the batch chamber (13×8×5 cm), direct contact with the electrodes | Significant reduction of shear force at all aging times | Suwandy et al. (2015a) |
| Longissimus lumborum and semimembranosus (beef) | Repeated treatment (1×, 2×, 3×) 20 μs, 20 to 90 Hz, 0.27 to 0.56 kV/cm 606 to 2,724 pulses | Post-rigor, sample size was trimmed fitted in the batch chamber (13×8×5 cm), direct contact with the electrodes | Significant reduction of shear force at all aging times | Bekhit et al. (2014) |