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The Effects of High Pressure and Various Binders on the Physico-chemical Properties of Restructured Pork Meat
High Pressure Restructured Non-meat Protein Binding Physico-chemical
2006/4/22
This study was carried out to investigate the effect of high pressure and the addition of non-meat proteins on the physico-chemical and binding properties of restructured pork. Pressurizations were ca...
Porcine Blood Plasma Transgluataminase Combined with Thrombin and Fibrinogen as a Binder in Restructured Meat
Porcine Plasma Transglutaminase Thrombin Fibrinogen Binder Restructured Meat
2006/4/21
The purpose of this study was to use pig blood plasma transglutaminase (TGase) combined with thrombin and fibrinogen as a binder, which was applied to restructured meat, and to investigate its effect ...
Utilization of Transglutaminase for the Development of Low-fat, Low-salt Sausages and Restructured Meat Products Manufactured with Pork Hams and Loins
Transglutaminase Low-fat Low-salt Meat Products Functional Textural Properties
2003/4/12
This study was performed to determine whether transglutaminase (Aciva-TG, TGase) can be used to reduce the salt level in low-fat sausages and to replace emulsified meats (10%) for the manufacture of r...