Quality of steak restructured from beef trimmings containing microbial transglutaminase and impacted by freezing and grading by fat level
Objective The objective of this research was to evaluate the physico-chemical, microbiological and sensorial qualities of restructured steaks processed from beef trimmings (grade I and II) and frozen beef (fresh beef as control and frozen beef). Methods Beef trimmings from commercial butcher were co...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Asian-Australasian Association of Animal Production Societies
2018-01-01
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| Series: | Asian-Australasian Journal of Animal Sciences |
| Subjects: | |
| Online Access: | http://www.ajas.info/upload/pdf/ajas-31-1-129.pdf |