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Effects of Pulsed Electric Field Processing and Sous Vide Cooking on Muscle Structure and In Vitro Protein Digestibility of Beef Brisket.
Foods. 2021 Mar 1;10(3):512. doi: 10.3390/foods10030512.
Foods. 2021.
PMID: 33804354
Free PMC article.
Shockwave processing of beef brisket in conjunction with sous vide cooking: Effects on protein structural characteristics and muscle microstructure.
Chian FM, Kaur L, Astruc T, Vénien A, Stübler AS, Aganovic K, Loison O, Hodgkinson S, Boland M.
Chian FM, et al.
Food Chem. 2021 May 1;343:128500. doi: 10.1016/j.foodchem.2020.128500. Epub 2020 Oct 28.
Food Chem. 2021.
PMID: 33221107
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Endogenous Proteolytic Systems and Meat Tenderness: Influence of Post-Mortem Storage and Processing.
Kaur L, Hui SX, Morton JD, Kaur R, Chian FM, Boland M.
Kaur L, et al. Among authors: chian fm.
Food Sci Anim Resour. 2021 Jul;41(4):589-607. doi: 10.5851/kosfa.2021.e27. Epub 2021 Jul 1.
Food Sci Anim Resour. 2021.
PMID: 34291209
Free PMC article.
Review.
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Protein and Lipid Digestibility of Pasture-Raised and Grain-Finished Beef: An In Vitro Comparison.
Kaur L, Elamurugan A, Chian FM, Zhu X, Boland M.
Kaur L, et al. Among authors: chian fm.
Foods. 2023 Mar 14;12(6):1239. doi: 10.3390/foods12061239.
Foods. 2023.
PMID: 36981165
Free PMC article.
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