Table 1. Cooking yield and gel strength of myofibrillar protein added with cornstarch at different pH values

Parameters	Treatment		pH value
Parameters	Control	Cornstarch	6.00	6.25	6.50
Cooking yield (%)	82.0±2.47^B	84.8±2.25^A	80.9±2.23^b	84.1±2.29^a	85.2±1.78^a
Gel strength (gf)	68.1±4.60^A	69.6±4.22^A	63.6±1.71^b	71.4±1.64^a	71.6±2.43^a

Means with different superscripts among pH values are significantly different (p<0.05).
Means with different superscripts among treatments are significantly different (p<0.05).