Simultaneous application of microbial transglutaminase and high hydrostatic pressure to improve heat induced gelation of pork plasma

Meat Science

Volumn 80, Issue 3, 2008, Pages 939-943

  Fort, N ^a   Lanier, T C ^b   Amato, P M ^b   Carretero, C ^a   Saguer, E ^a  

^a UNIVERSITY OF GIRONA   (Spain)

^b NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Acidic conditions; Gelling properties; HHP; MTGase; Porcine plasma

Indexed keywords

SUS;

EID: 50249118272     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.02.009     Document Type: Article

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