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Quality of steak restructured from beef trimmings containing microbial transglutaminase and impacted by freezing and grading by fat level.

Supaluk SorapukdeePussadee Tangwatcharin
Published in: Asian-Australasian journal of animal sciences (2017)
The results indicated the most suitable raw beef for producing restructured steaks without detrimental effect on product quality was beef trimmings grade II containing up to 17% fat which positively affected the sensory quality and that frozen beef trimmings increased tenderness and meat binding of restructured beef steaks.
Keyphrases
  • adipose tissue
  • quality improvement
  • microbial community
  • fatty acid