Minced Beef Meat Paste Characteristics: Gel Properties, Water Distribution, and Microstructures Regulated by Medium Molecular Mass of γ-Poly-Glutamic Acid
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DOI: 10.3390/foods13040510
Abstract: The influences of various m-γ-PGA (0.08–0.20%, w/w) concentrations on the properties of minced beef meat paste in terms of rheological properties, texture, moisture distribution, and microstructures were evaluated. The results indicated that m-γ-PGA enhanced the… read more here.
Keywords: minced beef; meat; meat paste; water ... See more keywords