Effect of setting conditions using microbial transglutaminase during obtention of beef gels

Journal of Food Process Engineering

Volumn 32, Issue 2, 2009, Pages 221-234

  Castro Briones, Martín ^a   Calderón, Geazul N ^b   Velazquez, Gonzalo ^b   Salud Rubio, M ^a   Vázquez, Manuel ^b,c   Ramírez, José A ^b  

^a UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

^b Departamento de Ciencia y Tecnología Alimentaria 1015   (Mexico)

^c UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

COLOR ATTRIBUTES; CONTROL SAMPLES; INCUBATION TEMPERATURES; MICROBIAL TRANSGLUTAMINASE; MINIMAL EFFECTS; RESTRUCTURED BEEVES; SETTING CONDITIONS; TEXTURE PROFILE ANALYSIS;

GAS GENERATORS; GELATION; GELS; MEATS; THERMAL EFFECTS; THICKNESS GAGES; WATER ANALYSIS;

MECHANICAL PROPERTIES;

EID: 63849157502     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2007.00212.x     Document Type: Article

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