Physicochemical and Sensory Attributes of Intact and Restructured Chicken Breast Meat Supplemented with Transglutaminase
Transglutaminases (TG) are enzymes that improve the functional properties of proteins in meat products, contribute to the strong cohesion of meat without the further need for the addition of sodium chloride or phosphates, and have a positive effect on the texture of the meat product. This study aime...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-09-01
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| Series: | Animals |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2615/11/9/2641 |