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Restructured products were analyzed for binding strength without cooking. MTGase treatment resulted in effective binding of meat pieces provided there was addition of salt (NaCl). To ensure proper binding without NaCl, some food proteins with MTGase were also investigated. Meat cubes in combination with MTGase and sodium caseinate showed acceptable bind, and sodium caseinate appeared to be a superior substrate for the crosslinking to meat proteins than soy protein, whey protein, or gelatin. These results suggest a useful method for producing restructured meat which can be distributed in the raw, chilled state.<\/jats:p>","DOI":"10.1111\/j.1365-2621.1997.tb04412.x","type":"journal-article","created":{"date-parts":[[2006,7,20]],"date-time":"2006-07-20T15:08:46Z","timestamp":1153408126000},"page":"488-490","source":"Crossref","is-referenced-by-count":159,"title":["Production of Restructured Meat using Microbial Transglutaminase without Salt or Cooking"],"prefix":"10.1111","volume":"62","author":[{"given":"CHIYA","family":"KURAISHI","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"JIRO","family":"SAKAMOTO","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"KATSUTOSHI","family":"YAMAZAKI","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"YASUYUKI","family":"SUSA","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"CHIHO","family":"KUHARA","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"TAKAHIKO","family":"SOEDA","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2006,7,20]]},"reference":[{"key":"e_1_2_1_2_1","doi-asserted-by":"publisher","DOI":"10.1271\/bbb1961.53.2613"},{"key":"e_1_2_1_3_1","unstructured":"Bradshaw N.J.andHughes D.1990.Meat product. 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