Abstract
ABSTRACTHigh ionic strength soluble (HIS) proteins, low ionic strength soluble (LIS) proteins, and insoluble (IN) proteins from lean finely textured tissue (LFTT) which was derived from beef and pork trimmings, were evaluated. The IN protein fraction was the major component in LFTT, followed by the LIS protein fraction. The HIS protein fraction from LFTT was present in the smallest quantity. Gels from LFTT had a soft texture and low water retention due to the low level of HIS proteins. SDS‐PAGE showed that the major proteins in the LFTT HIS fraction were myosin and actin, but they were present in much smaller quantities than in muscle meats.
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