Optimizing gelation properties of mixed meat myofibrillar proteins: investigating the effects of different proportions of beef, pork and chicken on physicochemical, structural and gelation properties

Based on these results, the synergistic effect is induced by the interactions between proteins from different. This research provides a method for the subsequent development of new meat products and improvement of meat product quality, and also lays a theoretical foundation for composite research of proteins from different sources. © 2024 Society of Chemical Industry.