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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Restructured steak ： ウィキペディア英語版 Restructured steak Restructured steak is a catch-all term to describe a class of imitation beef steaks made from smaller pieces of beef fused together by a binding agent. Its development started from the 1970s. Allowed food-grade agents include: * Sodium chloride (table salt) and phosphate salts. Salt can prevent microbiological growth and make myosin-type proteins more soluble. The allowed amount of phosphate in end products is 0.5% in the U.S. It increases the emulsification of fat. * Animal blood plasma * Alginate: Sodium alginate forms an adhesive gel in the presence of Ca2+ ion. * Transglutaminase: an enzyme that helps the forming of cross-binding proteins. == Problems == Oxidation and food poisoning are the two most serious issues generally associated with restructured steak. To reduce the risk of food poisoning, restructured steaks should always be cooked until well-done. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Restructured steak」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.