Now showing items 1-5 of 5
Pulsed electric field operates enzymatically by causing early activation of calpains in beef during ageing
(Elsevier BV, 2019-07-01)
A study was conducted to elucidate the impact of pulsed electric field (PEF) on the activity of calpains, proteolytic activity of desmin and troponin-T and physicochemical properties of beef Biceps femoris during ageing. ...
Pulsed electric field: A new way to improve digestibility of cooked beef
(Elsevier for the American Meat Science Association, 2019-09-01)
The effect of pulsed electric field (PEF) on in-vitro simulated gastrointestinal protein digestion of cooked beef Semimembranosus was elucidated. PEF treated (T₁, 10 kV, 20 Hz, 20 μs) samples along with control were cooked ...
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% ...
High pressure processing improves the tenderness and quality of hot-boned beef
(Elsevier for the Meat Science Association, 2017-11)
Strip loins from different grades of cattle were subjected to two levels of high pressure processing (HPP) within 1 h of slaughter at a commercial meat processing plant and chilled for 1 day before freezing. The physical ...