Temperature Effects on Protein Extractability and Expressible Moisture of Finely Ground Beef Formulations Containing Different Fat and Added Water Levels1

The effect of temperature on the protein extraction and expressible moisture of uncooked beef formulations prepared at different fat and added water (AW) levels was evaluated from – 2 to 26C. Samples were formulated from beef shoulder clods, beef subcutaneous fat and water to contain target compositions of 5% fat, 35% AW; 13.5% fat, 26.5% AW; 21.5% fat, 18.5% AW; 30% fat, 10% AW. The temperature‐fat interaction was not significant for all variables. Based on regression equation, salt extractable proteins were maximally extracted at 12C and myofibrillar proteins between 10 and 12C. Temperature did not affect (P > 0.05) the expressible moisture. Regression analysis indicated that salt extractable proteins were maximally extracted at 27.5% fat and myofibrillar proteins were extracted at 25% fat. Expressible moisture decreased as fat level increased. Based on this model system, maximal protein extraction occurs at 10–12C and is not formulation × temperature dependent. Fat level differences are attributed to ionic strength differences.