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Peer-Review Record

Minced Beef Meat Paste Characteristics: Gel Properties, Water Distribution, and Microstructures Regulated by Medium Molecular Mass of γ-Poly-Glutamic Acid

by Mengmeng Qiao 1,2, Tao Zhang 1,2,* and Ming Miao 1,2
Reviewer 1:
Reviewer 2: Anonymous
Submission received: 9 January 2024 / Revised: 1 February 2024 / Accepted: 4 February 2024 / Published: 6 February 2024
(This article belongs to the Section Meat)

Round 1

Reviewer 1 Report

Comments and Suggestions for Authors

The study focuses on the influences of various m-γ-PGA (0.08–0.20%, w/w) concentrations on the properties of beef meat batters in terms of rheological properties, texture, moisture distribution, and microstructures. Overall, the work is well-written. However, some of the following points need to be considered and addressed.

 

1.      Line 56-67: these statements are not related to your study as the function and effects of γ-PGA on Beef meat are different than yogurt and plants. Please rephrase your statement and cite the relevant studies related to beef.

2.      a lack of baseline information on why the authors used γ-PGA on the properties of beef meat batters in terms of rheological properties, texture, moisture distribution, and microstructures. Please summarize the work's goals and provide relevant background information while avoiding a detailed literature review in the introduction.

3.      Why did you select m-γ-PGA at 0.08–0.20%, w/w concentrations on the properties of beef meat batters?

 

4.      The statements in Lines 328-331 required citations to support the explanation. 

Author Response

Please see the attachment.

Author Response File: Author Response.pdf

Reviewer 2 Report

Comments and Suggestions for Authors

Dear authors,

My comments are attached.

Comments for author File: Comments.pdf

Comments on the Quality of English Language

Minor editing is required.

Author Response

Please see the attachment.

Author Response File: Author Response.pdf

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