title: Myofibrillar protein extracts from spent hen meat to improve whole muscle processed meats.
abstract: Myofibrillar protein (MP) from spent hen meat was used as an ingredient for chicken breasts and pork hams. Cooking loss (CL) and texture of both products were evaluated. Salt-soluble MP was extracted following centrifugation. A brine with 6% MP or a brine without MP were injected into meat to 20% of the original meat weight. CL was reduced in pork hams treated with 6% MP (P<0.05). Chicken breasts with 6% MP had greater hardness and gumminess than those without MP (P<0.05). Pork hams with 6% MP had greater hardness, gumminess and chewiness than those without MP (P<0.05). It was concluded MP from spent hen meat may be used to improve the functional properties of whole-muscle meat products.
authors: Department of Nutrition and Health Science, Fooyin University, 151 Chin-Hsueh Road, Kaohsiung Hsien 831, Taiwan.
authors: C-T
authors: CT
authors: Li