ShareIndustrial application of microbial transglutaminase in preserving quality of meat cuts at freezing temperatures.
Author(s) : AHHMED A. M.
Type of article: Article
Summary
The objective of this study was to determine if microbial transglutaminase (MTG) is capable of maintaining quality traits of fresh beef cuts stored at -35°C for 5.weeks, and to find out if MTG catalyses proteins at freezing temperatures, which could be used in industrial situations.
Details
- Original title: Industrial application of microbial transglutaminase in preserving quality of meat cuts at freezing temperatures.
- Record ID : 30009379
- Languages: English
- Source: Fleischwirtschaft International - vol. 28 - n. 4
- Publication date: 2013
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Freezing of foodstuffs;
Meat and meat products - Keywords: Microbiology; Meat; Beef; Quality; Protein; Freezing
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