Effects of Pulsed Electric Field Processing and Sous Vide Cooking on Muscle Structure and In Vitro Protein Digestibility of Beef Brisket

Pulsed electric fields (PEF) in conjunction with sous vide (SV) cooking has been explored for meat tenderisation. The aim of this experiment was to study the effect of PEF–SV treatment on the muscle structure and in vitro protein digestibility of beef brisket. Pulsed electric field treatment (specif...

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Detalles Bibliográficos
Autores principales: Chian, Feng Ming, Kaur, Lovedeep, Oey, Indrawati, Astruc, Thierry, Hodgkinson, Suzanne, Boland, Mike
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8001486/
https://www.ncbi.nlm.nih.gov/pubmed/33804354
http://dx.doi.org/10.3390/foods10030512

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8001486/
https://www.ncbi.nlm.nih.gov/pubmed/33804354
http://dx.doi.org/10.3390/foods10030512

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