Parameters Affecting Meat Protein Extraction and Interpretation of Model System Data for Meat Emulsion Formation

Ground meat samples were mixed under various conditions of time, temperature, and NaCl concentration to determine the factors affecting the extraction of protein in commercial blenders. Soluble protein increased with mixing time and high NaCl concentrations. The optimum temperature for protein extraction was at 7.2°C. Discrepancies in the relationship between soluble protein and emulsifying ability are discussed for oil volume (ml oil emulsified/25 ml extract) and emulsifying capacity (ml oil emulsified/100 mg of protein). Soluble protein from fresh uncooked, unfrozen meat sources was highly correlated with emulsifying ability irrespective of the original meat source. Freezing or cooking meat, in addition to changing the solubility of proteins, alters the emulsifying ability of extracts containing the remaining noncoagulated soluble protein.