Abstract
Myofibrillar protein (MP) from spent hen meat was used as an ingredient for chicken breasts and pork hams. Cooking loss (CL) and texture of both products were evaluated. Salt-soluble MP was extracted following centrifugation. A brine with 6% MP or a brine without MP were injected into meat to 20% of the original meat weight. CL was reduced in pork hams treated with 6% MP ( P < 0.05). Chicken breasts with 6% MP had greater hardness and gumminess than those without MP ( P < 0.05). Pork hams with 6% MP had greater hardness, gumminess and chewiness than those without MP ( P < 0.05). It was concluded MP from spent hen meat may be used to improve the functional properties of whole-muscle meat products.
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