Fig. 1. ATR-FTIR spectra of beef myofibrillar proteins recorded at room temperature (25 ℃)

Fig. 2. ATR-FTIR spectra of beef myofibrillar proteins with different degrees of doneness

Fig. 3. Second derivative spectra of myofibrillar proteins with different degrees of doneness in 1 700~1 500 cm^-1

Fig. 4. Synchronous spectra of beef myofibrillar proteins with different degrees of doneness in the range of 1 700~1 500 cm^-1