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Gel Color and Texture of Surimi-like Pork from Muscles at Different Rigor States Post-mortem
Surimi-like Pork Gel Color Texture Muscle Rigor States
2016/4/26
Gels were made from surimi-like pork (SLP) made from muscles obtained at 1, 24 and 72 h post-mortem. The SLP from pre-rigor muscle had higher pH and moisture percentage compared to in- or post-rigor m...
Microbial Transglutaminase Improves the Property of Meat Protein and Sausage Texture Manufactured with Low-quality Pork Loins
Microbial Transglutaminase Low-quality Pork Loin Sausage Texture
2016/4/20
Microbial transglutaminase (MTGase) was investigated to determine whether it was an effective binding agent for the processing of low-quality pork loins. MTGase especially promoted the coagulation of ...
