If you’ve ever eaten it, you’ve probably noticed how flaky fish can be. Poke at it with your fork and it just falls apart — no knife required. What makes fish different from other animal protein?
Hosted by: Michael Aranda
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Sources:
https://www.tandfonline.com/doi/abs/10.1080/10408398409527393
https://academic.oup.com/af/article/7/4/12/4775069#112075127
https://www.hindawi.com/journals/tswj/2016/3182746/
https://bit.ly/2DvMONQ
http://jeb.biologists.org/content/214/10/1617
http://www.omafra.gov.on.ca/english/livestock/beef/facts/05-075f1.htm
https://www.ncbi.nlm.nih.gov/books/NBK218185/#!po=96.4286
https://www.earthlife.net/fish/muscles.html
https://academic.oup.com/af/article/7/4/12/4775069#112075127
https://www.sciencedirect.com/sdfe/pdf/download/eid/3-s2.0-B9780323055949000210/first-page-pdf
https://www.sciencedirect.com/science/article/pii/S0141813017315787?viaihub
https://books.google.com/books?id=BCLT3hH84GoC&pg=PA93&lpg=PA93&dq=myocommata+gelatinization&source=bl&ots=2RJS-Yxt7R&sig=ACfU3U0viALIhKzL8HMQrXTaZVfWyyYHGQ&hl=en&sa=X&ved=2ahUKEwjn3fyhmbXhAhVqwMQHHWJqDAkQ6AEwAHoECAkQAQ#v=onepage&q=myocommatagelatinization&f=false
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