The rheological properties of exudates from cured porcine muscle: effects of added non‐meat proteins

Optimization of binding process for premade yak steaks using transglutaminase, sodium caseinate, and carrageenan

“…Under this production condition, the tensile strength of the compounded adhesive can reach 897.48 g/s. Similar results have been reported by Kerry, Stack, and Buckley () in low−salt beef, poultry, and comminuted meat products through response surface methodology. This study found the following parameters at 4°C: 20 g/kg of NaCl, 40 g/kg of soy protein isolate, 5 g/kg of TG, and 2−5 hr reaction time.…”

“…The interaction between B and C was p = .0412 < .05, indicating that the binding time and temperature had a significant effect on the tensile strength of premade yak steaks. Similar effects in low−salt beef, poultry, and comminuted meat products using response surface methodology have been reported (Kerry et al, ).…”

Influence of Various Levels of Flaxseed Gum Addition on the Water‐Holding Capacities of Heat‐Induced Porcine Myofibrillar Protein

“…Myofibrillar protein (MP), mainly consisting of myosin and actin, plays a key role in producing the desirable texture and WHC of comminuted meat products, such as sausages, due to its ability to produce 3‐dimensional gels upon heating and subsequent cooling (Acton and others 1983; Smith 1988; Xiong 1997). The specific functionality of MP and the formation of its 3‐dimensional gels are influenced by various factors, including pH, salt concentration (ionic strength), nonprotein polymer ingredients addition, and so on (Kerry and others 1999a, b). Among the various nonprotein polymer ingredients, polysaccharides can efficiently affect the thermal transition temperatures of meat proteins.…”