Research Article

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

Figure 2

Textural parameter among protein-enriched restructured beef steaks: (a) hardness, (b) chewiness, (c) gumminess, (d) springiness, and (e) cohesiveness. Control (CP), pea protein isolate (PPI), rice protein (RP), and lentil flour (LF) (at 4 and 8%); binding agents: ActivaEB (TG) and Transgluseen-M (TS).
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(b)
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