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Industrial 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

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