Evaluation of rheological properties of pork myofibrillar protein gel and physicochemical and textural properties of low-fat model sausages containing various levels of chickpea powder dried by different methods

The findings in this study suggest that CPP, particularly OCP, is a promising functional ingredient for efforts to improve meat product quality by enhancing water retention, gel strength, and texture. CPP also promotes protein polymerization, contributing to a more stable gel network.