Muscle is classified by fiber type. Pork leg meat (PLM) is
comprised primarily of type IIB fibers, and other is type I and
type IIA myofibers (Suzuki et al., 1999), whereas chicken
breast meat (CBM) is composed of essentially 100% white
muscle fiber (fiber type IIB) (Nakamura et al., 2004). Different
muscle types exhibit different the heat-induced gelation
properties of SSP (Xiong, 1994).