The Impact of a Consecutive Process of Pulsed Electric Field, Sous-Vide Cooking, and Reheating on the Properties of Beef Semitendinosus Muscle
DC Field | Value | Language |
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dc.contributor.author | Jeong, Se-Ho | - |
dc.contributor.author | Kim, Eui-Chan | - |
dc.contributor.author | Lee, Dong-Un | - |
dc.date.accessioned | 2022-01-21T01:41:00Z | - |
dc.date.available | 2022-01-21T01:41:00Z | - |
dc.date.issued | 2020-11 | - |
dc.identifier.issn | 2304-8158 | - |
dc.identifier.issn | 2304-8158 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/54035 | - |
dc.description.abstract | The effects of a consecutive process of pulsed electric field (PEF) treatment, sous-vide cooking, and reheating on the properties of beef semitendinosus muscle were investigated. Fresh meats were PEF-treated with different electric field strengths of 1.0, 1.5, and 2.0 kV/cm, and then the control and PEF-pretreated beef samples were sous-vide cooked at 60 degrees C for up to 24 h. The PEF pretreatment resulted in tenderization of the fresh meat proportional to the increase in the electric field strength. A significant decrease in cutting force (by 35%) was observed after PEF treatment at 2.0 kV/cm. The hardness and chewiness of the meat were also significantly reduced by PEF treatment. After sous-vide cooking, the PEF-pretreated samples exhibited a significantly reduced cutting force, redness value (a*), and myoglobin content (mg/g) (p < 0.05). However, there were no significant differences in cooking loss and drip loss (p > 0.05). When the sous-vide-cooked meats were reheated in an oven (230 degrees C, 5 min), the reduced cutting force induced by the PEF pretreatment was retained. | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | MDPI | - |
dc.title | The Impact of a Consecutive Process of Pulsed Electric Field, Sous-Vide Cooking, and Reheating on the Properties of Beef Semitendinosus Muscle | - |
dc.type | Article | - |
dc.identifier.doi | 10.3390/foods9111674 | - |
dc.identifier.bibliographicCitation | FOODS, v.9, no.11 | - |
dc.description.isOpenAccess | Y | - |
dc.identifier.wosid | 000593153900001 | - |
dc.identifier.scopusid | 2-s2.0-85103031150 | - |
dc.citation.number | 11 | - |
dc.citation.title | FOODS | - |
dc.citation.volume | 9 | - |
dc.type.docType | Article | - |
dc.publisher.location | 스위스 | - |
dc.subject.keywordAuthor | meat | - |
dc.subject.keywordAuthor | pulsed electric field | - |
dc.subject.keywordAuthor | sous-vide cooking | - |
dc.subject.keywordAuthor | tenderization | - |
dc.subject.keywordAuthor | texture property | - |
dc.subject.keywordPlus | QUALITY ATTRIBUTES | - |
dc.subject.keywordPlus | BONED MUSCLES | - |
dc.subject.keywordPlus | MEAT | - |
dc.subject.keywordPlus | CHICKEN | - |
dc.subject.keywordPlus | SAFETY | - |
dc.subject.keywordPlus | PORK | - |
dc.subject.keywordPlus | TIME | - |
dc.subject.keywordPlus | TEMPERATURE | - |
dc.subject.keywordPlus | TENDERNESS | - |
dc.subject.keywordPlus | EXTRACTION | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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