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Minced Beef Meat Paste Characteristics: Gel Properties, Water Distribution, and Microstructures Regulated by Medium

Mengmeng Qiao1,2, Tao Zhang1,2, Ming Miao1,2

  • 1State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.

Foods (Basel, Switzerland)
|February 24, 2024
PubMed

Keywords:
gel propertymicrostructureminced beef meat pastemolecular weightwater-holding capacityγ-poly-glutamic acid

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