The jelly-like or pulp-like myosin in meat is held together by strings or threads of tough, fibrous stuff; and the more there is of this fibrous material in a particular piece or "cut," of meat, the tougher and less juicy it is.
"A Handbook of Health"
Woods Hutchinson
Both myosin and albumin coagulate by heating.
"School and Home Cooking"
Carlotta C. Greer
myosin, is practically insoluble in both hot and cold water, though somewhat soluble in a salt solution.
"School and Home Cooking"
Carlotta C. Greer