Enhancing meat product quality: Exploring the effects of additives on Myofibrillar protein functionality
Additives are utilized in the production of high-quality meat products to minimize costs and fulfill consumer demands for healthier food choices. However, a comprehensive summary of the structural and functional changes in myofibrillar protein (MP) during gel formation in response to various additiv...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Springer Science+Business Media, LLC, part of Springer Nature
2025
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/44635/1/FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/44635/ https://doi.org/10.1007/s11947-024-03503-z |
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