Evaluating different levels of papain as texture modifying agent in bovine meat loaf containing transglutaminase
Wanessa Oliveira Ribeiro, Maristela Midori Ozaki, Mírian dos Santos, Ruann Janser Soares de Castro, Hélia Harumi Sato, Ana Karoline Ferreira Ignácio Câmara, Andrea Paola Rodríguez, Paulo Cezar Bastianello Campagnol, Marise Aparecida Rodrigues Pollonio
Topics & Concepts
PapainTissue transglutaminaseChemistryFood scienceTexture (cosmology)Yield (engineering)EnzymeChromatographyBiochemistryMaterials scienceComputer scienceImage (mathematics)Artificial intelligenceMetallurgyProteins in Food SystemsMeat and Animal Product QualitySensory Analysis and Statistical Methods