Effects of Microbial Transglutaminase on Technological, Rheological, and Microstructural Indicators of Minced Meat with the Addition of Plant Raw Materials

The aim of the study was to analyse the effects of transglutaminase on the physicochemical, technological, rheological, and microstructural indicators of minced meat with the addition of plant raw materials. The formulations of minced meat from beef trimming, hemp protein, and flax flour were optimi...

Descripción completa

Detalles Bibliográficos
Autores principales: Zinina, Oksana, Merenkova, Svetlana, Galimov, Damir, Okuskhanova, Eleonora, Rebezov, Maksim, Khayrullin, Mars, Anichkina, Olga
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7769677/
https://www.ncbi.nlm.nih.gov/pubmed/33415136
http://dx.doi.org/10.1155/2020/8869401

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7769677/
https://www.ncbi.nlm.nih.gov/pubmed/33415136
http://dx.doi.org/10.1155/2020/8869401

Ejemplares similares