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This work studied the effects of a superchilling process at two different temperatures on the shelf life and selected quality parameters of rabbit meat. As the storage time increased, the rates at which the total aerobic count, total volatile basic nitrogen, thiobarbituric acid-reactive substances and pH value increased were significantly lower in superchilled rabbit meat stored at −4°C compared to...
ABSTRACT: In this study, the effect of xanthan on dynamic rheological properties, textural profile, and water binding of transglutaminase (TG)‐treated myofibrillar protein (MP) gels was investigated. In experiment 1, MP suspensions (40 mg/mL protein, 0.6 M NaCl) at pH 6.45 with or without 0.05% xanthan were treated with 0%, 0.1%, 0.2%, 0.3%, 0.4%, and 0.5% TG; in experiment 2, MP suspensions (40...
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