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

Chian, Feng Ming; Kaur, Lovedeep; Oey, Indrawati; Astruc, Thierry; Hodgkinson, Suzanne; Boland, Mike

Chian, Feng Ming; Kaur, Lovedeep; Oey, Indrawati; Astruc, Thierry; Hodgkinson, Suzanne; Boland, Mike.

Afiliación

Chian FM; Riddet Institute, Massey University, 4442 Palmerston North, New Zealand.
Kaur L; School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand.
Oey I; Riddet Institute, Massey University, 4442 Palmerston North, New Zealand.
Astruc T; School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand.
Hodgkinson S; Riddet Institute, Massey University, 4442 Palmerston North, New Zealand.
Boland M; Department of Food Science, University of Otago, P.O. Box 56, 9054 Dunedin, New Zealand.

Foods ; 10(3)2021 Mar 01.

Article en En | MEDLINE | ID: mdl-33804354

Palabras clave

in vitro protein digestion; meat structure; pulsed electric field; sous vide cooking

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Texto completo: 1 Bases de datos: MEDLINE Idioma: En Revista: Foods Año: 2021 Tipo del documento: Article País de afiliación: Nueva Zelanda

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Texto completo: 1 Bases de datos: MEDLINE Idioma: En Revista: Foods Año: 2021 Tipo del documento: Article País de afiliación: Nueva Zelanda