Tenderization of Beef Semitendinosus Muscle by Pulsed Electric Field Treatment with a Direct Contact...
Tenderization of Beef Semitendinosus Muscle by Pulsed Electric Field Treatment with a Direct Contact Chamber and Its Impact on Proteolysis and Physicochemical Properties
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Publisher
Switzerland: MDPI AG
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Language
English
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Publisher
Switzerland: MDPI AG
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Contents
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 conducted with electric field strengths between 0.5...
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Full title
Tenderization of Beef Semitendinosus Muscle by Pulsed Electric Field Treatment with a Direct Contact Chamber and Its Impact on Proteolysis and Physicochemical Properties
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TN_cdi_doaj_primary_oai_doaj_org_article_e3f0a75d48394c74810b0d3e493c7355
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_e3f0a75d48394c74810b0d3e493c7355
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ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods12030430
