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. 2021 Nov 1;41(6):997–1011. doi: 10.5851/kosfa.2021.e51

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© Korean Society for Food Science of Animal Resources

This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Fig. 2. — (A) Supernatant in the myosin extract of freeze-thawed pork, (B) pellet suspension in the myosin extract of freeze-thawed pork, (C) supernatant in the myosin extract of rehydrated freeze-dried pork powder, (D) pellet suspension in the myosin extract of rehydrated freeze-dried pork powder.