Differentiation in improvements of gel strength in chicken and beef sausages induced by transglutaminase

Meat Science

Volumn 76, Issue 3, 2007, Pages 455-462

  Ahhmed, Abdulatef M ^a   Kawahara, Satoshi ^a   Ohta, Kazuyoshi ^a   Nakade, Koji ^b   Soeda, Takahiko ^c   Muguruma, Michio ^a  

^a UNIVERSITY OF MIYAZAKI   (Japan)

^b Central Research Institute   (Japan)

^c KYUSHU KYORITSU UNIVERSITY   (Japan)

Author keywords

Beef; Breaking strength; Chicken; Crosslinking; Texture; Transglutaminase

Indexed keywords

EID: 34247132589     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.01.002     Document Type: Article

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