Table 2. Cooking yield of myofibrillar protein gels added with cornstarch at different salt concentrations

	Salt concentration	Treatments
	Salt concentration	Control	Cornstarch
Cooking yield (%)	0.15 M	57.0±1.30^bB	72.6±1.31^bA
	0.30 M	82.8±0.17^aB	87.6±1.24^aA
	0.45 M	83.4±2.68^aB	87.0±0.03^aA

Means with different superscripts in the same column are significantly different (p<0.05).
Means with different superscripts in the same row are significantly different (p<0.05).