PMID- 34573607
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20211001
IS  - 2076-2615 (Print)
IS  - 2076-2615 (Electronic)
IS  - 2076-2615 (Linking)
VI  - 11
IP  - 9
DP  - 2021 Sep 8
TI  - Physicochemical and Sensory Attributes of Intact and Restructured Chicken Breast 
      Meat Supplemented with Transglutaminase.
LID - 10.3390/ani11092641 [doi]
LID - 2641
AB  - Transglutaminases (TG) are enzymes that improve the functional properties of 
      proteins in meat products, contribute to the strong cohesion of meat without the 
      further need for the addition of sodium chloride or phosphates, and have a 
      positive effect on the texture of the meat product. This study aimed to 
      investigate the physicochemical and sensory attributes of intact and restructured 
      chicken meat supplemented with different TG proportions. The study was conducted 
      on chicken breast meat samples (n = 40) originating from the line Ross 308. The 
      intact samples were separated from the pectoralis major muscle, whereas the rest 
      of the breast meat was ground, divided into equal parts, and supplemented with TG 
      (0.2%; 0.4%; 0.6%; 0.8%; 1%). The intact meat had the highest cooking loss 
      (19.84) when compared to 0.2% (15.51), 0.4% (15.04), 0.6% (14.95), 0.8% (14.95), 
      and 1% (15.79) TG-supplemented meat. The intact meat had greater shear force 
      (16.90) than 0.2% (5.16), 0.4% (5.39), 0.6% (5.16), 0.8% (5.98), and 1% (6.92) TG 
      supplemented meat. There was no difference between intact meat and 
      TG-supplemented meat in color, taste, odor, texture, and overall acceptability (p 
      > 0.05). Therefore, TG supplementation can be used in improving yield and texture 
      of minced chicken meat.
FAU - Kaic, Ana
AU  - Kaic A
AUID- ORCID: 0000-0003-0509-431X
AD  - Department of Animal Science and Technology, Faculty of Agriculture, University 
      of Zagreb, Svetosimunska Cesta 25, 10002 Zagreb, Croatia.
FAU - Janjecic, Zlatko
AU  - Janjecic Z
AUID- ORCID: 0000-0001-9161-024X
AD  - Department of Animal Nutrition, Faculty of Agriculture, University of Zagreb, 
      Svetosimunska Cesta 25, 10002 Zagreb, Croatia.
FAU - Zgur, Silvester
AU  - Zgur S
AD  - Department of Animal Science, Biotechnical Faculty, University of Ljubljana, 
      Groblje 3, SI-1230 Domzale, Slovenia.
FAU - Sikic, Monika
AU  - Sikic M
AD  - Department of Animal Science and Technology, Faculty of Agriculture, University 
      of Zagreb, Svetosimunska Cesta 25, 10002 Zagreb, Croatia.
FAU - Potocnik, Klemen
AU  - Potocnik K
AD  - Department of Animal Science, Biotechnical Faculty, University of Ljubljana, 
      Groblje 3, SI-1230 Domzale, Slovenia.
LA  - eng
GR  - P4-0092/ARRS/
PT  - Journal Article
DEP - 20210908
PL  - Switzerland
TA  - Animals (Basel)
JT  - Animals : an open access journal from MDPI
JID - 101635614
PMC - PMC8471920
OTO - NOTNLM
OT  - meat quality
OT  - sensory analysis
OT  - transglutaminase
COIS- The authors declare no conflict of interest. The funders had no role in the 
      design of the study; in the collection, analyses, or interpretation of data; in 
      the writing of the manuscript, or in the decision to publish the results.
EDAT- 2021/09/29 06:00
MHDA- 2021/09/29 06:01
PMCR- 2021/09/08
CRDT- 2021/09/28 01:09
PHST- 2021/08/11 00:00 [received]
PHST- 2021/09/05 00:00 [revised]
PHST- 2021/09/07 00:00 [accepted]
PHST- 2021/09/28 01:09 [entrez]
PHST- 2021/09/29 06:00 [pubmed]
PHST- 2021/09/29 06:01 [medline]
PHST- 2021/09/08 00:00 [pmc-release]
AID - ani11092641 [pii]
AID - animals-11-02641 [pii]
AID - 10.3390/ani11092641 [doi]
PST - epublish
SO  - Animals (Basel). 2021 Sep 8;11(9):2641. doi: 10.3390/ani11092641.