Keyphrases
Fiber Composition
100%
Protein Functionality
100%
Rheological Parameters
100%
Myofibril
100%
Truncus
83%
Masseter
83%
Myofibrillar
50%
High Temperature
33%
Low Temperature
16%
PH Value
16%
Temperature Range
16%
Storage Modulus
16%
Rheology
16%
Protein Concentration
16%
Strain Effect
16%
Specific Parameters
16%
Block Model
16%
Phase Angle
16%
Salt Addition
16%
Meat Systems
16%
White muscle
16%
Strong Gel
16%
Salt Level
16%
Red muscle
16%
Myofibrillar Protein
16%
INIS
fibers
100%
proteins
100%
salts
100%
muscles
80%
ph value
60%
peaks
40%
indicators
20%
levels
20%
storage
20%
water
20%
concentration
20%
strains
20%
modeling
20%
gels
20%
temperature range
20%
meat
20%
rheology
20%
Food Science
Table Salt
100%
Protein Functionality
100%
Rheological Parameters
100%
Muscle Protein
25%
Meat Systems
25%
Salt Level
25%
Agricultural and Biological Sciences
Myofibril
100%
Table Salt
83%
Myofibrillar Proteins
16%