Feng Ming Chian

Citation

Thesis Title
Effect of processing on muscle structure and protein digestibility in vitro

Novel processing techniques have been explored and used extensively by the food industry to create high quality, safe, and nutritious products. Miss Chian’s research objective was to investigate the effect of processing on meat protein properties, muscle structure, and in vitro protein digestibility of beef. She investigated different meat processing techniques either alone or in combination, including pulsed electric field processing, shockwave processing, exogenous enzyme treatment, and sous vide cooking. Miss Chian also studied the diffusion of enzymes into the meat, such as the kiwifruit enzyme actinidin and pepsin in the gastric juice. Her work demonstrated that there were strong interactions between processing, muscle protein properties and structure, and in vitro protein digestibility of the meat. Her research provides valuable insights into the development of novel muscle-based foods with enhanced nutritional value.

Supervisors
Associate Professor Lovedeep Kaur
Dr Thierry Astruc
Dr Suzanne Hodgkinson
Professor Mike Boland