Bhat, ZFMorton, JamesMason, SLBekhit, AEDAMungure, TE2019-12-032018-11-192019-06-012018-11-160963-996931000299 (pubmed)https://hdl.handle.net/10182/11170The effect of pulsed electric field (PEF) on in-vitro simulated gastrointestinal protein digestion of cold-boned deer Longissimus dorsi was elucidated. PEF treated samples viz. T₁ (2.5 kV, 50Hz) and T₂ (10 kV, 90Hz) along with a control were subjected to in-vitro simulated gastrointestinal protein digestion. Samples were collected after 0, 30, and 60 min of gastric digestion and 120 and 180 min of intestinal digestion. A significant (P < 0.05) increase was observed in the protein digestibility and soluble protein (%) of PEF treated samples, highlighting a positive influence of PEF processing on the digestion process. Higher concentrations of almost all the free amino acids were observed for the PEF treated samples. No significant effect of PEF was observed on the release of various minerals. PEF may be utilized for the development of novel muscle foods with improved protein digestibility.pp.793-799Print-Electronicen© 2018 Elsevier Ltd. All rights reserved.pulsed electric fieldLongissimus dorsivenisonGastrointestinal TractAnimalsDeerDigestionFood HandlingPhysical PhenomenaParaspinal MusclesIn Vitro TechniquesRed MeatJournal Article10.1016/j.foodres.2018.11.0401873-7145ANZSRC::3006 Food sciencesANZSRC::3210 Nutrition and dieteticsANZSRC::4004 Chemical engineering