The effect of microbial transglutaminase (MTGase) and sodium caseinate on the quality of chicken doner kebab was investigated. Yield, color, pH, SDS-polyacrylamide gel electrophoresis (SDS-PAGE), texture, and sensory evaluations were measured. The results of SDS-PAGE showed that addition of MTGase with or without sodium caseinate created cross-linking between meat proteins. Texture measurements indicated that the effect of the enzyme on binding properties of chicken meat is more effective if it is used with sodium caseinate (P < 0.05). Sensory evaluation was not significantly different statistically among treatments. (C) 2002 Elsevier Science Ltd. All rights reserved.