Utilization of edible protein from meat industry by‐products and waste

Summary Characteristic patterns for soluble proteins extracted from meat waste tissues at alkaline pH have been established using polyacrylamide gel electrophoresis incorporating sodium dodecyl sulphate (SDS). Whilst there were distinct differences between the character of proteins recovered from lung, stomach and plasma, little interspecies variation was detected. The compositions of the protein isolates from lung and stomach differed from those of the soluble protein extracts since a major component of molecular weight 70 000 remained soluble at the isoelectric pH. Electrophoretograms of spun proteins were characterized by the presence of a dense component of high molecular weight (about 130 000) which was not apparent in the proteins prior to spinning.