Effect of Transglutaminase and Bacterial Concentrates on the Development of Functional and Technological Properties of Minced Meat

Effect of Transglutaminase and Bacterial Concentrates on the Development of Functional and Technological Properties of Minced Meat

The results of the effects of transglutaminase (TG) and bacterial concentrates (BC) of different strains of microorganisms on the functional and technological properties of minced meat obtained from beef trimming (80/20) are presented. A control and seven experimental samples of minced meat were obt...

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Bibliographic Details
Main Authors: Svetlana Merenkova, Oksana Zinina, Olga Loretts, Olga Neverova, Pavel Sharaviev
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2019-11-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
minced meat
transglutaminase
bacterial concentrate
technological properties
rheological properties
Online Access:http://www.journalssystem.com/pjfns/Effect-of-Transglutaminase-and-Bacterial-Concentrates-on-the-Formation-of-Functional,111865,0,2.html
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