Fig 1. SDS PAGE of ground beef (A) and the 3D images (B) of conventional heating (left), no Lyse-It (middle) and with Lyse-It (right).

More protein was extracted and subsequently degraded with Lyse-It as a function of increasing microwave power. L: kDa ladder, Lanes 1–6: pre, 40–80°C, Lanes 7–12: standard microwave irradiation (no Lyse-It) 10–50% power, 60 seconds, Lanes 13–19: microwaving with Lyse-It 10–50% power, 60 seconds.