Tenderization of Beef Semitendinosus Muscle by Pulsed Electric Field Treatment with a Direct Contact Chamber and Its Impact on Proteolysis and Physicochemical Properties

In this study, the effects of pulse electric field (PEF) treatment on the tenderization of beef semitendinosus muscle were investigated. An adjustable PEF chamber was designed to make direct contact with the surface of the beef sample without water as the PEF-transmitting medium. PEF treatment was c...

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Detalles Bibliográficos
Autores principales: Jeong, Se-Ho, Jung, Young-Min, Kim, Siyeon, Kim, Jong-Hun, Yeo, Hyunho, Lee, Dong-Un
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9913947/
https://www.ncbi.nlm.nih.gov/pubmed/36765959
http://dx.doi.org/10.3390/foods12030430

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9913947/
https://www.ncbi.nlm.nih.gov/pubmed/36765959
http://dx.doi.org/10.3390/foods12030430

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