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| Application of Cold Bind Agent to Restructured Fresh Beef |
| HUANG Li;KONG Baohua;MA Fujun;CHEN Lidong;KUANG Yunfeng |
| 1. Food Engineering Institute of RiZhao polytechnics Rizhao 276826; 2. College of Food Science,
Northeast Agricultural University , Harbin 150030;3. Rizhao Yaoking liquor groups Rizhao 276800 |
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Abstract The aim of this study was to investigate the effects of Transglutaminase(TG)and Sodium
Casetnate(SC)as cold-binding agent.The ratio of SC to TG was tested, and the quantiity added to the
meat also studied.When the ratio of SC to TG was 4, and total quantity added to meat was 1.2%, the
binding results were best by tension test and sensory evaluation test.
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2009, Vol. 23 
