TY - JOUR T1 - The Impact of a Consecutive Process of Pulsed Electric Field, Sous-Vide Cooking, and Reheating on the Properties of Beef Semitendinosus Muscle. AU - Jeong,Se-Ho, AU - Kim,Eui-Chan, AU - Lee,Dong-Un, Y1 - 2020/11/16/ PY - 2020/10/07/received PY - 2020/11/05/revised PY - 2020/11/11/accepted PY - 2020/11/19/entrez PY - 2020/11/20/pubmed PY - 2020/11/20/medline KW - meat KW - pulsed electric field KW - sous-vide cooking KW - tenderization KW - texture property JF - Foods (Basel, Switzerland) JO - Foods VL - 9 IS - 11 N2 - 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 °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 °C, 5 min), the reduced cutting force induced by the PEF pretreatment was retained. SN - 2304-8158 UR - https://www.unboundmedicine.com/medline/citation/33207640/The_Impact_of_a_Consecutive_Process_of_Pulsed_Electric_Field_Sous_Vide_Cooking_and_Reheating_on_the_Properties_of_Beef_Semitendinosus_Muscle_ DB - PRIME DP - Unbound Medicine ER -