Mechanical and functional properties of beef products obtained using microbial transglutaminase with treatments of pre-heating followed by cold binding

Meat Science

Volumn 83, Issue 2, 2009, Pages 229-238

  Castro Briones, M ^a   Calderon G N ^b   Velazquez, G ^b   Rubio, M S ^a   Vazquez M ^b,c   Ramirez J A ^b  

^a UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE TAMAULIPAS   (Mexico)

^c UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Beef gels; Cold binding; Microbial transglutaminase; Pre heating; Protein denaturation

Indexed keywords

EID: 67650147996     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.05.002     Document Type: Article

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