Insight into the Effects of Sous Vide on Cathepsin B and L Activities, Protein Degradation and the Ultrastructure of Beef
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DOI: 10.3390/foods9101441
Abstract: This study aimed to evaluate the effects of sous vide cooking (SV) on beef tenderness and its underlying potential mechanism. Beef semimembranosus (SM) were subjected to SV treatments at 45 °C, 55 °C and 65… read more here.
Keywords: beef; effects sous; sous vide; vide cathepsin ... See more keywords