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Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Myosin is the most abundant protein in muscle, accounting for 60% of the total myofibril protein. Myosin can improve water retention and tenderness of meat products, enhance the stability of fat emulsion, and improve the quality of meat gel products, thereby playing significant roles in the processing of meat products. However, myosin is usually bound inside the thick myofilament of the myofibril, Thus, myosin needs to be dissociated from the myofibril in order to play its full role. This paper provides an overview of the effects of actomyosin dissociation on the quality of processed meat products, and on this basis, the dissociation mechanism of actomyosin is further discussed. Meanwhile, the factors affecting the dissociation of actomyosin such as the temperature, pH salt and pyrophosphate used during the processing were examined and summarized, which provides new ideas for meat processing and lays a foundation for improving the quality of processed meat products. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)