Now showing items 1-3 of 3
Sous-vide cooking improves the quality and in-vitro digestibility of Semitendinosus from culled dairy cows
Effect of sous-vide processing was evaluated on in-vitro simulated protein digestion, myofibrillar protein profile, lipid oxidation and physicochemical properties of cold-boned beef Semitendinosus. Sous-vide processed [T1, ...
The application of pulsed electric field as a sodium reducing strategy for meat products
This study investigated the potential of pulsed electric field (PEF) as a sodium-reduction strategy for processed meat. Beef jerky was used as a model and prepared using different levels of NaCl, viz. 2.0% (control), 1.2% ...
Consumption of sheep milk compared to cow milk can affect trabecular bone ultrastructure in a rat model
(The Royal Society of Chemistry, 2019-01-01)
Cow milk has a positive effect on bone health due to the effects of its protein, fat, lipid, vitamin, and mineral components. Sheep milk contains a unique composition of all of these components. However, to the best of our ...