https://www.selleckchem.com/pr....oducts/zasocitinib.h
The present study investigated the effect of the enzymes papain (0.2%) and microbial transglutaminase (MTG) (1%) on the texture properties of beef and chicken burgers to develop a meat product with significant increase in softness due to the physiological limitations of the elderly. The products were characterized for pH, objective color, water activity, texture profile analysis (TPA), shear force, compression test, electrophoretic profile, cooking loss, and diameter reduction. A pronounced increase in softness was observed for both
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