Composition and functional properties of selected meat by-products were studied. Mechanicallv deboned chicken meat (MDCM) and meat by-products (pork lung lodes, pork liver, beef lung lobes, bdef 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 mode1 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.

help explain the effects of protein interactions on product texture and water-holding properties. The objective of our research was to evaluate gels produced from high ionic strength soluble (HIS) protein fractions alone and in combination with low ionic strength soluble (LIS) or insoluble (IN) protein fractions from beef skeletal, cardiac, lung and spleen tissues.ABSTRACT Gelation properties were evaluated on high ionic strength soluble (HIS) proteins alone and in combination with low ionic strength soluble (LIS) or insoluble (IN) proteins from beef skeletal, heart, lung and spleen tissues. Apparent stress and strain at failure were greatest in skeletal HIS 6% (w/w) protein gels, followed by heart, lung and spleen. Expressible moisture was greatest in lung HIS protein gels. Microstructures of 6% (w/w) HIS protein gels from skeletal, cardiac and lung tissues were fibrous, while lung HIS protein gels had a globular matrix. Substitution of LIS or IN proteins into HIS protein gels altered expressible moisture, gel microstructure and apparent stress and strain at failure.

Protein fractions /high ionic strength soluble (HIS), low ionic strength soluble (LIS) and insoluble (IN)] and myosin percentage of beef skeletal tissues were varied in model system frankfirrter batter formulations by substitution of lung, heart and spleen to investigate changes in stability and textural properties. Percentage myosin and HIS proteins were positively correlated to reheat yield and apparent strain and stress at failure in the cooked batters. The quantity of U S proteins was negatively correlated, whereas the quantity of IN proteins were not highly correlated with the batter parameters evaluated. Properties examined in protein gel and batter model systems were highly correlated. Results suggest that the yield and texture offrankjirters might be improved by adjusting the type and quantity of meat in a formulation to achieve minimum quantities of HISprotein and myosin.

The effect of various concentrations of dry acid whey on the pH of ground beef and pork and on fermentation activity of 11 commercial starter cultures added to a beef summer sausage formulation was determined. For every 1% (w/w) addition of dry acid (pH 4.0) whey, a reduction in meat pH of 0.114.13 resulted, independent of meat species, initial pH or fat content. Use of 3.5% (w/w) dry acid whey in conjunction with 1% dextrose resulted in a l-2 hr reduction in the time required for the summer sausage mixture to reach pH 5.0 compared to a mixture without whey. Dry acid whey as a direct acidulant in fermented sausages could result in a savings of time and energy in manufacturing.