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

Table 4

The physicochemical indicators of minced meat samples.

Samples	Ash (%)	Fat (%)	Moisture (%)	Protein (%)
S-C	^2ef	^b	^e	^e
S-1	^ab	^b	^cd	^e
S-2	^ef	^c	^a	^b
S-3	^bc	^b	^c	^d
S-4	^ef	^e	^cd	^cd
S-C+TG	^ef	^b	^e	^ed
S-1+TG	^a	^a	^d	^cd
S-2+TG	^de	^cd	^a	^a
S-3+TG	^cd	^a	^d	^c
S-4+TG	^fd	^d	^b	^b

¹Means ± ²standard deviation. Means in a row without a common superscript letter differ statistically (). Designation of samples: S-C: the minced samples produced from beef trimming; S-C+TG: the minced samples produced from beef trimming, with added TG; S-1, S-2, S-3, and S-4: the combined minced samples produced according formulations 1, 2, 3, and 4, respectively; S-1+TG, S-2+TG, S-3+TG, and S-4+TG: the combined minced samples produced according formulations 1, 2, 3, and 4, respectively, with added TG.