Meat By‐product Protein Composition and Functional Properties in Model Systems

Abstract

ABSTRACT Composition and functional properties of selected meat by‐products were studied. Mechanically deboned chicken meat (MDCM) and meat by‐products (pork lung lobes, pork liver, beef lung lobes, beef spleen, beef heart) varied in their proximate composition, amount of the three major protein fractions [low ionic strength soluble (LIS), high ionic strength soluble (HIS), insoluble] and collagen content. Cooked batter model system reheat yield was positively correlated with the quantity of HIS proteins and the percentage myosin and actin in the HIS protein fraction. Stress and strain at failure of the cooked batters were inversely correlated to the amount of LIS proteins and positively correlated with the percentage of myosin and actin in the by‐products.