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Molecular Biology Reagents> | … C for 5 min. Next, 8 μL mixture or 5 μL molecular standard marker (Thermo Fisher, Shanghai, China) was loaded on each lane of precast gel (GenScript, 10% polyacrylamide, 10 wells). The electrophoresis was performed using … | Get A Quote |
This study aimed to evaluate the effects of sous vide cooking (SV) on beef tenderness and its underlying potential mechanism. Beef (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 core temperature of 72 °C was attained), SV treatment significantly promoted the release of cathepsin B and cathepsin L from lysosomes and decreased the shear force of beef SM ( < 0.05). In comparison with CK, samples treated with SV had more hydrolysis of myosin heavy chain and obtained higher myofibrillar fragmentation index, collagen solubility as well as longer sarcomere length ( < 0.05). The current study showed that the proteolysis of myofibr... More