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Abstract There is a close relationship between the structure of myosin and meat products.Furthermore,The study on factors that affect functional properties of myosin can direct meat processing.The functional characteristics such as turbidity,solubility and heat -induced gelation of myosin are summarized.The effects of pH,temperature,ATP,PPi,ironic strength and the type of muscle onto myosin gelation are also described.
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2002, Vol. 16 
