Application of microbial transglutaminase in meat foods: A review
Author:
Affiliation:
1. Department of Meat Science and Technology, Veterinary College and Research Institute, Namakkal, Tamil Nadu, India
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2014.945990
Reference65 articles.
1. The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami
2. Differentiation in improvements of gel strength in chicken and beef sausages induced by transglutaminase
3. Dependence of microbial transglutaminase on meat type in myofibrillar proteins cross-linking
4. Effect of microbial transglutaminase on the natural actomyosin cross-linking in chicken and beef
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