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

Table 5

The technological properties of minced meat samples.

Samples	Fermentation period 0 hours			Fermentation period 2 hours
	WBC (%)	WHC (%)	CL (%)	WBC (%)	WHC (%)	CL (%)
S-C	^b	^ab	^bcd	^g	^g	^a
S-1	^a	^abc	^de	^c	^bc	^d
S-2	^ab	^d	^ac	^e	^e	^d
S-3	^b	^bd	^bcd	^f	^f	^c
S-4	^a	^abc	^e	^f	^g	^b
S-C+TG	^ab	^cd	^a	^e	^ef	^c
S-1+TG	^ab	^abc	^e	^a	^a	^f
S-2+TG	^ab	^ab	^ce	^b	^c	^ef
S-3+TG	^b	^bd	^bcd	^c	^b	^f
S-4+TG	^a	^d	^ab	^d	^d	^e

¹Means ± ²standard deviation. Means in a row without a common superscript letter differ statistically (). WBC: water binding capacity; WHC: water holding capacity; CL: cooking loss. Designation of samples: S-C: the minced samples produced from beef trimming; S-C+TG: the minced samples produced from beef trimming, with added TG; S-1, S-2, S-3, and S-4: the combined minced samples produced according formulations 1, 2, 3, and 4, respectively; S-1+TG, S-2+TG, S-3+TG, and S-4+TG: the combined minced samples produced according formulations 1, 2, 3, and 4, respectively, with added TG.