From amino acid analysis to improved gel properties: The role of dl-valine in Landaise goose myofibrillar protein

Optimizing preparation of low-NaCl protein gels from goose meat and understanding synergistic effects of pH/NaCl in improving gel characteristics

“…The frozen goose carcasses were thawed at 4 °C, and breast meat was collected from 12 Landaise geese and cut evenly. After trimming the visible connective and fatty tissues, the meat was cubed into uniform parts measuring ∼2 cm 3 , which were then evenly divided into portions weighing around 30 g each for subsequent salt-soluble protein extraction processes ( Yan et al, 2024 ).…”

“…For accuracy, the tests were conducted at 4 °C, with three replicates for each sample. The gel's WHC was calculated using formula (1) ( Yan et al, 2024 ). …”