Quality and proteome changes of beef M.longissimus dorsi cooked using a water bath and ohmic heating process

This study investigated the effects of different cooking methods, namely water bath cooking (WB), short time ohmic cooking (STOH) and long time ohmic cooking (LTOH) on color, cooking loss, shear force value and proteome changes in beef M.longissimus dorsi at the same endpoint temperature of 72°C. Th...

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Bibliographic Details
Published in:Innovative food science & emerging technologies 2016-04, Vol.34, p.259-266
Main Authors: Tian, Xiaojing, Wu, Wei, Yu, Qianqian, Hou, Man, Jia, Fei, Li, Xingmin, Dai, Ruitong
Format: Article
Language:English
Subjects:
Beef
Color
Cooking
Heating
Meat
Meat quality
Ohmic
Ohmic cooking
Proteins
Proteomics
Water bath cooking
Water baths
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Summary:This study investigated the effects of different cooking methods, namely water bath cooking (WB), short time ohmic cooking (STOH) and long time ohmic cooking (LTOH) on color, cooking loss, shear force value and proteome changes in beef M.longissimus dorsi at the same endpoint temperature of 72°C. The cooking loss and shear force value of the ohmically cooked meat were significantly lower (P
ISSN:1466-8564
1878-5522
DOI:10.1016/j.ifset.2016.02.013