Quality of steak restructured from beef trimmings containing microbial transglutaminase and impacted by freezing and grading by fat level

OBJECTIVE: The objective of this research was to evaluate the physico-chemical, microbiological and sensorial qualities of restructured steaks processed from beef trimmings (grade I and II) and frozen beef (fresh beef as control and frozen beef). METHODS: Beef trimmings from commercial butcher were...

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Detalles Bibliográficos
Autores principales: Sorapukdee, Supaluk, Tangwatcharin, Pussadee
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5756914/
https://www.ncbi.nlm.nih.gov/pubmed/28728404
http://dx.doi.org/10.5713/ajas.17.0170

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5756914/
https://www.ncbi.nlm.nih.gov/pubmed/28728404
http://dx.doi.org/10.5713/ajas.17.0170

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