Physicochemical Characteristics of Protein-Enriched Restructured Beef Steaks with Phosphates, Transglutaminase, and Elasticised Package Forming

<div>Bind strength among protein-enriched restructured beef steaks. control (CP), pea protein isolate (PPI), rice protein (RP), and lentil flour (LF) (at 4 and 8%); binding agents: Activa<sup>EB</sup> (TG) and Transgluseen-M (TS).</div>

Journal of Food Quality

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Figure 1

Figure 1: Physicochemical Characteristics of Protein-Enriched Restructured Beef Steaks with Phosphates, Transglutaminase, and Elasticised Package Forming 

Figure 1 | Physicochemical Characteristics of Protein-Enriched Restructured Beef Steaks with Phosphates, Transglutaminase, and Elasticised Package Forming 