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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Bibliographic Details

Main Authors:	Nurul Shaeera Sulaiman, Mohd Dona Sintang, Nurul Huda, Hana Mohd Zaini, Md. Jahurul Haque Akanda e, Wolyna Pindi
Format:	Article
Language:	en
Published:	Springer Science+Business Media, LLC, part of Springer Nature 2025
Subjects:	TP1-1185 Chemical technology TS1950-1982 Animal products
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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