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Our results demonstrate that NEM has positive effects on pork patties and can help to tenderize food products designed for the elderly. With further study, NEM could be a candidate tenderization agent in the meat industry. © Korean Society for Food Science of Animal Resources.The aim of this study was to evaluate quality characteristics of pork myofibrillar protein (MP) added with cornstarch as affected by different pH values and salt cocnentrations. MP mixtures were prepared with three different pH values (pH 6.00, 6.25, and 6.5 and
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