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Appearance of grilled meat analogs treated with enzyme. (a) Meat analogs were treated with 20 U/g-TVP LC and 50 U/g-TVP TG, in the presence or absence of a binder (MC or SBP). (b) The hardness of meat analogs treated with each enzyme was measured using a rheometer. Data are presented as mean ± standard deviation of five experiments. *p < 0.05, **p < 0.01, Student’s t-test. Non, non-treated meat analogs; LC, LC-treated meat analogs; TG, TG-treated meat analogs.
