“…Myosin in prerigor meat and actomyosin in postrigor meat are the principal myofibrillar proteins. The mechanisms of gel formation of myosin, actin and actomyosin have been evaluated with some species (Asghar et al, 1984(Asghar et al, , 1985Fretheim et al, 1986;Ishioroshi et al, 1980Ishioroshi et al, , 1982Samejima et al, 1969Samejima et al, , 1982Samejima et al, , 1986Samejima et al, , 1988Yasui et al, 1979Yasui et al, , 1980Yasui et al, , 1982. Generally, myosin alone formed excellent gels.…”