Physicochemical and Sensory Attributes of Intact and Restructured Chicken Breast Meat Supplemented with Transglutaminase

SIMPLE SUMMARY: Transglutaminases are enzymes used for joining cuts or fragments of meat together to make larger pieces that are easier to handle or a product that is more attractive to consumers. They react differently with various meats and at different inclusion levels, so this study investigated...

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Detalles Bibliográficos
Autores principales: Kaić, Ana, Janječić, Zlatko, Žgur, Silvester, Šikić, Monika, Potočnik, Klemen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8471920/
https://www.ncbi.nlm.nih.gov/pubmed/34573607
http://dx.doi.org/10.3390/ani11092641

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8471920/
https://www.ncbi.nlm.nih.gov/pubmed/34573607
http://dx.doi.org/10.3390/ani11092641

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