Pulsed electric field: A new way to improve digestibility of cooked beef

Abstract The effect of pulsed electric field (PEF) on in-vitro simulated gastrointestinal protein digestion of cooked beef Semimembranosus was elucidated. PEF treated (T 1 , 10 kV, 20 Hz, 20 μs) samples along with control were cooked (core temperature of 75 °C) and subjected to in-vitro simulated gastrointestinal digestion. Samples were analysed for protein digestibility (%), protein profile (SDS-PAGE), soluble protein (%), free amino acid analysis and mineral profile. PEF treatment led to significantly higher ( P P  > .05) effect of PEF was recorded on the release of free amino acids and various minerals during gastrointestinal digestion. PEF treatment modified the protein profile of the meat digests and had a positive impact on in-vitro digestion kinetics causing greater and faster digestion of proteins during in-vitro gastrointestinal simulation.