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Insight into the Effects of Sous Vide on Cathepsin B and L Activities, Protein Degradation and the Ultrastructure of Beef

This study aimed to evaluate the effects of sous vide cooking (SV) on beef tenderness and its underlying potential mechanism. Beef semimembranosus (SM) were subjected to SV treatments at 45 °C, 55 °C and 65 °C for 4 h. Compared with control samples (CK, cooked at 75 °C until a core temperature of 72...

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Detalles Bibliográficos
Autores principales:	Yin, Yantao, Pereira, Jailson, Zhou, Lei, Lorenzo, Jose M., Tian, Xiaona, Zhang, Wangang
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7600467/ https://www.ncbi.nlm.nih.gov/pubmed/33053647 http://dx.doi.org/10.3390/foods9101441

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