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

Abstract

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.

Evaluation of frankfurters obtained from croaker (Micropogonias furnieri) surimi and mechanically deboned chicken meat surimi-like material

“…Results previously provided for sausages manufactured with various mixtures of surimi and chicken breast meat and commercial MDCM showed that breaking force was significantly higher in the formulations containing surimi-like material instead of chicken meat (Jin et al, 2008) and that increasing the levels of surimi in combination with added fat increased shear force values, and that increasing the levels of surimi in combination with added water increased shear force in pasteurized pork-surimi sausage systems (Murphy et al, 2004). Nuckles, Smith, and Merkel (1990) reported that frankfurter made from mixtures of beef heart extract and MDCM are necessary to produce the desired bind in frankfurter formulations due to the high ionic strength of soluble proteins.…”

Emulsion Characteristics of Beef and Sheep Offal

“…In addition to pH and total protein level, the types of proteins and their solubility in high ionic strength can affect the EC. Liver has a lower collagen content than heart, spleen and lung (Nuckles et al. 1990).…”

“…1990). However, liver has a high content of soluble proteins, particularly low ionic strength soluble (LIS) proteins (Nuckles et al. 1990; Devatkal et al.…”

“…2002). Each meat by‐product from different species has different textural characteristics (Nuckles et al. 1990; Rivera et al.…”

“…Information on the emulsion properties of meat by‐product proteins is extremely limited. However, the protein content, composition and functional properties of some by‐products have been reported (Nuckles et al. 1990, 1991; Rivera et al.…”