The Impact of a Consecutive Process of Pulsed Electric Field, Sous-Vide Cooking, and Reheating on the Properties of Beef Semitendinosus Muscle

The effects of a consecutive process of pulsed electric field (PEF) treatment, sous-vide cooking, and reheating on the properties of beef semitendinosus muscle were investigated. Fresh meats were PEF-treated with different electric field strengths of 1.0, 1.5, and 2.0 kV/cm, and then the control and...

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Detalles Bibliográficos
Autores principales: Jeong, Se-Ho, Kim, Eui-Chan, Lee, Dong-Un
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7697614/
https://www.ncbi.nlm.nih.gov/pubmed/33207640
http://dx.doi.org/10.3390/foods9111674

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7697614/
https://www.ncbi.nlm.nih.gov/pubmed/33207640
http://dx.doi.org/10.3390/foods9111674

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