PublisherDOIYearVolumeIssuePageTitleAuthor(s)Link
Asian-Australasian Journal of Animal Sciences10.5713/ajas.17.01702018311129-137Quality of steak restructured from beef trimmings containing microbial transglutaminase and impacted by freezing and grading by fat levelSupaluk Sorapukdee, Pussadee Tangwatcharinhttp://www.ajas.info/upload/pdf/ajas-31-1-129.pdf, http://www.ajas.info/journal/view.php?doi=10.5713/ajas.17.0170, http://www.ajas.info/upload/pdf/ajas-31-1-129.pdf
Food Chemistry10.1016/j.foodchem.2003.07.0212004853423-429Transglutaminase as binding agent in fresh restructured beef steak with added walnutsA. Serrano, S. Cofrades, F. Jiménez Colmenerohttps://api.elsevier.com/content/article/PII:S0308814603003716?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0308814603003716?httpAccept=text/plain
Journal of Food Quality10.1111/j.1745-4557.1988.tb00865.x198811153-61RESTRUCTURED BEEF WITH FAT VARIATIONSN.G. MARRIOTT, S.K. PHELPS, C.A. COSTELLO, P.P. GRAHAMhttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1745-4557.1988.tb00865.x
Meat Science10.1016/j.meatsci.2010.11.0142011874373-380Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweedS. Cofrades, I. López-López, C. Ruiz-Capillas, M. Triki, F. Jiménez-Colmenerohttps://api.elsevier.com/content/article/PII:S0309174010004067?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174010004067?httpAccept=text/plain
IOP Conference Series: Earth and Environmental Science10.1088/1755-1315/404/1/0120732019404012073Restructuring steak from flakes of yellowfin tuna meat using low salt microbial transglutaminase (MTGase)A Ardiansyah, L Sahubawa, Ustadihttps://iopscience.iop.org/article/10.1088/1755-1315/404/1/012073/pdf, https://iopscience.iop.org/article/10.1088/1755-1315/404/1/012073, https://iopscience.iop.org/article/10.1088/1755-1315/404/1/012073/pdf, https://iopscience.iop.org/article/10.1088/1755-1315/404/1/012073
Meat Science10.1016/j.meatsci.2005.02.0142005704647-654Nutritional profile of restructured beef steak with added walnutsA. Serrano, S. Cofrades, C. Ruiz-Capillas, B. Olmedilla-Alonso, C. Herrero-Barbudo, F. Jiménez-Colmenerohttps://api.elsevier.com/content/article/PII:S0309174005000884?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174005000884?httpAccept=text/plain
Meat Science10.1016/j.meatsci.2005.06.0082006721108-115Characteristics of restructured beef steak with different proportions of walnut during frozen storageA. Serrano, S. Cofrades, F. Jiménez-Colmenerohttps://api.elsevier.com/content/article/PII:S0309174005002524?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174005002524?httpAccept=text/plain
Meat Science10.1016/s0309-1740(03)00061-520036541391-1397Physicochemical and sensory characteristics of restructured beef steak with added walnutsF. Jiménez Colmenero, A. Serrano, J. Ayo, M.T. Solas, S. Cofrades, J. Carballohttps://api.elsevier.com/content/article/PII:S0309174003000615?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174003000615?httpAccept=text/plain
Journal of Food Quality10.1111/jfq.12018201336277-90Quality and Sensory Characteristics of Cubed Beef Steak Dipped in Edible Protective Solutions of Thermized Cheddar WheySashie Weerasinghe, J. Byron Williams, Dipaloke Mukherjee, Diane K. Tidwell, Sam Chang, Zahur U. Haquehttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fjfq.12018
Journal of Food Quality10.1111/j.1745-4557.1994.tb00151.x1994174285-298EFFECT, DEVELOPMENT AND OPTIMIZATION OF MIXING TEMPERATURE, TIME AND PARTICLE REDUCTION IN THE MANUFACTURE OF RESTRUCTURED BEEF STEAKJ. H. THOMAS, J.-F. C. MEULLENET, J. A. CARPENTER, A. V. A. RESURRECCIONhttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1745-4557.1994.tb00151.x