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Tenderization of Beef Semitendinosus Muscle by Pulsed Electric Field Treatment with a Direct Contact Chamber and Its Impact on Proteolysis and Physicochemical Properties.
Jeong, Se-Ho; Jung, Young-Min; Kim, Siyeon; Kim, Jong-Hun; Yeo, Hyunho; Lee, Dong-Un.
Affiliation
  • Jeong SH; Department of Food Science & Technology, Chung-Ang University, Anseong 17546, Republic of Korea.
  • Jung YM; Department of Food Science & Technology, Chung-Ang University, Anseong 17546, Republic of Korea.
  • Kim S; R&D Center, Ottogi Ltd., Anyang 14060, Republic of Korea.
  • Kim JH; Department of Food Science & Technology, Chung-Ang University, Anseong 17546, Republic of Korea.
  • Yeo H; Department of Food Science & Technology, Chung-Ang University, Anseong 17546, Republic of Korea.
  • Lee DU; Department of Food Science & Technology, Chung-Ang University, Anseong 17546, Republic of Korea.
Foods ; 12(3)2023 Jan 17.
Article in En | MEDLINE | ID: mdl-36765959
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Foods Year: 2023 Document type: Article Country of publication: Switzerland
Fulltext
Add to My VHL
Print
XML
PubMed Links
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Foods Year: 2023 Document type: Article Country of publication: Switzerland