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

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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Bibliographic Details
Main Authors: Feng Ming Chian, Lovedeep Kaur, Indrawati Oey, Thierry Astruc, Suzanne Hodgkinson, Mike Boland
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Foods
Subjects:
pulsed electric field
sous vide cooking
meat structure
in vitro protein digestion
Online Access:https://www.mdpi.com/2304-8158/10/3/512

Internet

https://www.mdpi.com/2304-8158/10/3/512

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