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Sep 4, 2023, 5:13 pm117 pts
PHYSorg
Salt-induced swelling is a crucial phenomenon in pork meat processing, significantly influencing the meat's water-holding capacity (WHC). Existing theories focus on the role of myofibrillar proteins, especially myosin and actin, in swelling. However, the involvement of soluble proteins, such as sarcoplasmic…
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