Effect of salt and transglutaminase (TG) level and processing conditions on quality characteristics of phosphate-free, cooked, restructured pork shoulder

Meat Science

Volumn 70, Issue 4, 2005, Pages 743-749

  Dimitrakopoulou, M A ^a   Ambrosiadis, J A ^b   Zetou, F K ^b   Bloukas, J G ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^b ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Processing conditions; Restructured cooked pork shoulder; Salt; Transglutaminase

Indexed keywords

MYOFIBRILAR PROTEINS; PROCESSING CONDITIONS; RESTRUCTURED COOKED PORK SHOULDER; TRANSGLUTAMINASE;

COMPOSITION; ENZYMES; FOOD PROCESSING; HEAT TREATMENT; MOISTURE; PROTEINS; SALTS;

MEATS;

EID: 18844367780     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.03.011     Document Type: Article

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