Effects of Microbial Transglutaminase on Technological, Rheological, and Microstructural Indicators of Minced Meat with the Addition of Plant Raw Materials

Table 3

Biological value indicators of minced meat formulations.

Content of EAA (g/100 g protein)	Value
	Formulation 1	Formulation 2	Formulation 3	Formulation 4
Valine	5.61	5.56	5.53	5.55
Isoleucine	4.31	4.24	4.22	4.23
Leucine	7.61	7.73	7.72	7.79
Lysine	7.37	7.63	7.48	7.91
Methionine+cystine	3.75	3.83	3.90	3.80
Threonine	4.35	4.31	4.28	4.31
Tryptophan	1.14	1.09	1.05	1.10
Phenylalanine+tyrosine	8.12	7.99	7.98	7.93
EAAI (%)	115.5	115.1	114.3	115.7

EAA: essential amino acid; EAAI: essential amino acid index.