Microbial transglutaminase and caseinate as cold set binders: Influence of meat species and chilling storage

LWT

Volumn 39, Issue 6, 2006, Pages 692-699

  Carballo, J ^a   Ayo, J ^a   Colmenero, F Jiménez ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Caseinate; Chicken; Lamb; Meat batters; Microbial transglutaminase; Physicochemical characteristics; Pork

Indexed keywords

MICROBIOLOGY;

CHICKEN; LAMB; MEAT BATTERS; PORK;

FOOD PRODUCTS;

EID: 33644768140     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2005.03.020     Document Type: Article

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