Review Reports
- Mengmeng Qiao1,2,
- Tao Zhang1,2,* and
- Ming Miao1,2
Reviewer 1: Ahmed Abdel-Wareth Reviewer 2: Anonymous
Round 1
Reviewer 1 Report
Comments and Suggestions for AuthorsThe 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 AuthorsDear authors,
My comments are attached.
Comments for author File: Comments.pdf
Minor editing is required.
Author Response
Please see the attachment.
Author Response File: Author Response.pdf