Soluble protein extraction facilitates the salt-induced swelling of pork meat
Salt-induced swelling is a crucial phenomenon in pork meat processing, significantly influencing the meat's water-holding capacity (WHC). Existing theories focus on the role of myofibrillar proteins, especially myosin and actin, in swelling. However, the involvement of soluble proteins, such as sarcoplasmic proteins in salt swelling remains unclear. Thus, elucidating the role of these soluble proteins has practical implications for improving processing and enhancing pork quality.