Physicochemical Characteristics of Protein-Enriched Restructured Beef Steaks with Phosphates, Transglutaminase, and Elasticised Package Forming
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DOI: 10.1155/2018/4737602
Abstract: Restructured beef steaks were formulated by adding protein-rich ingredients (pea protein isolate (PPI), rice protein (RP), and lentil flour (LF) (at 4 and 8%)), phosphate (0.2%), and two binding agents: 1% (TG) and 0.15% (TS).… read more here.
Keywords: beef steaks; beef; characteristics protein; restructured beef ... See more keywords