Myofibrillar protein is the most important protein in muscles,accounting for50%-55% of the total protein content in muscle.It affects the tenderness of muscles,but also the quality of meat products.It is a protein that plays a major role in processing.Changes in the structure and conformation of myofibrillar protein affect the quality of the gel,but most of the current studies have focused on the gel properties.However,it is very little known understanding the conformational changes of proteins and the effe...
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