Insight into the Effects of Sous Vide on Cathepsin B and L Activities, Protein Degradation and the Ultrastructure of Beef

Insight into the Effects of Sous Vide on Cathepsin B and L Activities, Protein Degradation and the Ultrastructure of Beef

This study aimed to evaluate the effects of sous vide cooking (SV) on beef tenderness and its underlying potential mechanism. Beef <i>semimembranosus</i> (SM) were subjected to SV treatments at 45 °C, 55 °C and 65 °C for 4 h. Compared with control samples (CK, cooked at 75 °C until a cor...

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Bibliographic Details
Main Authors: Yantao Yin, Jailson Pereira, Lei Zhou, Jose M. Lorenzo, Xiaona Tian, Wangang Zhang
Format: Article
Language:English
Published: MDPI AG 2020-10-01
Series:Foods
Subjects:
sous vide
tenderness
cathepsins
protein proteolysis
Online Access:https://www.mdpi.com/2304-8158/9/10/1441

Internet

https://www.mdpi.com/2304-8158/9/10/1441

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