Dependence of microbial transglutaminase on meat type in myofibrillar proteins cross-linking

Food Chemistry

Volumn 112, Issue 2, 2009, Pages 354-361

  Ahhmed, Abdulatef Mrghni ^a,b   Kuroda, Rumiko ^a,c   Kawahara, Satoshi ^a   Ohta, Kazuyoshi ^a,b   Nakade, Koji ^a,b,d   Aoki, Takayoshi ^b   Muguruma, Michio ^a,b  

^a UNIVERSITY OF MIYAZAKI   (Japan)

^b KAGOSHIMA UNIVERSITY   (Japan)

^c Department of Surgery   (Japan)

^d Central Research Institute   (Japan)

Author keywords

( Gultamyl)lysine content; Breaking strength; Meat proteins; Myofibrils; Transglutaminase

Indexed keywords

AMINO ACID; DIPEPTIDE; MUSCLE PROTEIN; MYOSIN HEAVY CHAIN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE;

ARTICLE; BEEF; CHICKEN MEAT; CORRELATION ANALYSIS; CROSS LINKING; ELASTICITY; MEAT; MUSCLE FIBRIL; STATISTICAL SIGNIFICANCE;

BOS;

EID: 47949118175     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.05.078     Document Type: Article

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