Effects of Microbial Transglutaminase on Technological, Rheological, and Microstructural Indicators of Minced Meat with the Addition of Plant Raw Materials

<div>Scanning electron microscope (SEM) images of minced meat samples: (a, b, c, d) the samples produced according to formulations 1, 2, 3, and 4, respectively; (a-TG, b-TG, c-TG, d-TG) the samples produced according to formulations with added TG.</div>

International Journal of Food Science

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Figure 3

Figure 3: Effects of Microbial Transglutaminase on Technological, Rheological, and Microstructural Indicators of Minced Meat with the Addition of Plant Raw Materials 

Figure 3 | Effects of Microbial Transglutaminase on Technological, Rheological, and Microstructural Indicators of Minced Meat with the Addition of Plant Raw Materials 