Restructuring of whole muscle meat with Microbial Transglutaminase – a holistic and collaborative approach. (30/May/2013) By: Eben van Tonder 15 January 2017 Follow up article: Factors Affecting Colour Development and Binding in a Restructuring System Based on Transglutaminase. The articles on the complete bacon production system are available in booklet form: https://tgrestructuringofmeat.pressbooks.com INDEX SUMMARY INTRODUCTION … Continue reading Restructuring of whole muscle meat with Microbial Transglutaminase – a holistic and collaborative approach.