author keywords: gelation; isothermal heating; myofibrillar protein; species; viscoelasticity

MeSH headings : Animals; Chickens; Endpoint Determination; Fish Proteins / chemistry; Food Handling / methods; Gadiformes; Gels / chemistry; Hot Temperature; Hydrogen-Ion Concentration; Meat; Myofibrils / chemistry; Myosins / chemistry; Rheology

TL;DR: Heating rate had no effect on fracture properties of fish gels but slow heating did yield somewhat stronger, but not more deformable, chicken gels, and the common practice of reporting small-strain rheological parameters measured at the endpoint temperature was shown to be misleading. (via Semantic Scholar)