Effect of microbial transglutaminase on the natural actomyosin cross-linking in chicken and beef.

Abstract

The objective of this research was to investigate the difference between chicken and beef in the interaction of actomyosin (myosin B) with microbial transglutaminase (MTG). The gel strength of myosin B was improved in both species and was significantly greater in beef than in chicken (P<0.01). The degree of protein viscosity and the ε(γ-glutamyl)lysine (G-L… (More)
DOI: 10.1016/j.meatsci.2009.01.007

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