Microbial transglutaminase improves the property of meat protein and sausage texture manufactured with low-quality pork loins

Asian-Australasian Journal of Animal Sciences

Volumn 19, Issue 1, 2006, Pages 102-108

  Katayama, K ^a,b   Chin, K B ^a,c   Yoshihara, S ^a   Muguruma, M ^a  

^a UNIVERSITY OF MIYAZAKI   (Japan)

^b Marudai Food Co Ltd   (Japan)

^c Chonnam National University   (South Korea)

Author keywords

Low quality Pork Loin; Microbial Transglutaminase; Sausage Texture

Indexed keywords

EID: 28844441960     PISSN: 10112367     EISSN: None     Source Type: Journal    
DOI: 10.5713/ajas.2006.102     Document Type: Article

References (22)

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