Meat Industry Research Articles

Development of poly(lactic acid)-based natural antimicrobial film incorporated with caprylic acid against Salmonella biofilm contamination in the meat industry

Using a solvent-casting method, a poly(lactic acid) (PLA) film incorporated with caprylic acid (CA) was developed as an active packaging against Salmonella enterica ser. Typhimurium and S. enteritidis to reduce the risk of microbial contamination during distribution and storage of meat. According to the minimum inhibitory concentration (MIC) test results of the natural antimicrobial, CA was introduced at 0.6, 1.2, 2.4, and 4.8 % (v/v) into neat PLA. The biofilm inhibitory effect and antimicrobial efficacy of CA-PLA film against both Salmonella strains, as well as the intermolecular interactions and barrier properties of CA-PLA film, were evaluated. Biofilm formation was reduced to below the detection limit (<1.0 log CFU/cm2) for both S. typhimurium and S. enteritidis when co-cultured overnight with 4.8 % CA-PLA film. The 4.8 % CA-PLA film achieved maximum log reductions of 2.58 and 1.65 CFU/g for S. typhimurium and 2.59 and 1.76 CFU/g for S. enteritidis on inoculated chicken breast and beef stored at 25 °C overnight, respectively, without any quality (color and texture) losses. CA maintained its typical chemical structure in the film, as confirmed by attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectra. Furthermore, film surface morphology observations by field emission scanning electron microscopy (FESEM) showed that CA-PLA film was smoother than neat PLA film. No significant (P > 0.05) changes were observed for water vapor permeability and oxygen permeability by the addition of CA into PLA film, suggesting that CA-PLA film is a promising strategy for active packaging to control Salmonella contamination in the meat industry.

The enteric methane emission conundrum: U.S. beef cattle producer adoption of climate-focused technology

Cattle are ruminant livestock that emit enteric methane (CH4) as part of their natural digestive process. The U.S. beef cattle industry is receiving pressure to reduce greenhouse gas emissions, including methane. The U.S. Roundtable for Sustainable Beef has set a target for the U.S. feedlot sector to reduce emissions by 10 % per pound of beef by 2030. Feed additive 3-Nitrooxypropanol (3-NOP) has been developed to help mitigate methane emissions. While not yet approved for use in U.S. beef production, adoption of 3-NOP in U.S. feedlots upon approval remains unknown as no widespread economic incentive currently exists in the marketplace to spur adoption. The objectives of this study are: (1) to determine potential 3-NOP adoption by U.S. feedlot cattle producers given various marketplace incentives and (2) to explore how differing approaches to reducing emissions from beef production to achieve sector targets impact social welfare. Our study uses data from a U.S. feedlot producer survey to estimate willingness-to-adopt (WTA) measures. Regression results are used to map potential adoption of 3-NOP given various market and policy scenarios. The survey sample is then split into small producers (<2000 head sold in last 12 months) and large producers (2000+ head sold in last 12 months) to determine differences in WTA based on operation size. We find that producers prefer incentives in the form of processor premiums over government subsidies. The incentive level needed to spur adoption increases as the implementation cost of 3-NOP increases and decreases if net profit estimations are included in the messaging. On average, small producers require a higher incentive to adopt 3-NOP than large producers. Improving the emissions reduction efficacy of 3-NOP reduces the level of incentive needed to achieve aggregate emissions targets. The least expensive avenue to achieve emissions reduction targets results in greater outlays to large producers as compared to small producers. The marginal cost to society of feeding 3-NOP to an additional steer or heifer in the feedlot increases with each animal. As such, it may be that improving the efficacy of 3-NOP through increased investment in research and development is less costly than spurring more producers to adopt the additive in their feed rations. Ultimately, producers, processors, beef consumers, voting residents, taxpayers, and policymakers all have influence in shaping how the beef industry tackles the emissions reduction conundrum.

Quantification of beef in products sold in Canada declaring multiple meat species – Regulatory and consumer implications related to accurate labeling

The match between labeling and consumer’s perception is well studied in the scientific literature, but rarely to assess the relevance of the existing regulatory framework. This work studied (i) consumers’ knowledge and perceptions of meat products’ labeling in Canada through a survey (n = 484; 4 % margin of error) and (ii) beef content in multispecies meat products (n = 68; 58 listing “beef” and 10, “and/or beef”) using qPCR and, for validation of non-detects, ELISA. For products listing beef as an ingredient, respondents expected 50 % beef when declared as the first meat ingredient (42 % respondents), and 25 % in other products (34 % respondents). These expectations were not met in 19/27 products listing beef as first meat ingredient and in 23/31 other beef products, which was perceived as lack of transparency (63 % respondents). Animal DNA was not detected in at least 1 sample in 10/68 of these products. For products with beef as the first of 2 meat ingredients, those with less than 50 % beef/meat mixture (19/27) contravene Canadian regulations on the order of declared ingredients. Furthermore, animal but not beef DNA was detected in at least 1 sample in 9 products. Also, the term “and/or” was not fully understood by respondents (66 %), and was regarded as misleading or potentially misleading (87 %). Thus, we observed a potential disagreement between consumers’ expectations on meat products’ labeling and the level of transparency that can be achieved with current regulations. In particular, the use of “and/or” in meat products warrants further attention, notably regarding consumer education and industry guidance.

Applying life cycle assessment to European high nature value farming systems: Environmental impacts and biodiversity

CONTEXTLife Cycle Assessment (LCA) remains a method of choice for assessing the environmental performance of agricultural systems. However, it is rarely applied to multifunctional extensive production systems, in which livestock use, apart from animal production, maintains a continuous disturbance that sustains the diversity of habitats and species. OBJECTIVEThis study aims to assess the environmental impact and biodiversity of extensive ruminant production on semi-natural grasslands (SNG), that is, High Nature Value (HNV) farming across Europe. We collected data from a total of 41 HNV farms in five countries (Finland, Estonia, Spain, Greece, and France) that produce beef, sheep, and goats, and that incorporate (to a varied degree) semi-natural and permanent pastures into production. METHODSWe used LCA to assess the potential environmental impact of HNV farms according to global warming potential (GWP100), fossil resource scarcity (FRS), water scarcity (WS) and land use (LU), by using the Solagro Carbon Calculator and OpenLCA software. We assessed biodiversity based on the expert scoring system of SALCA-BD. We compared impacts on per area and per product basis across the farms, and related them to the productivity. RESULTS AND CONCLUSIONSResults revealed a considerable variation in all environmental impacts among HNV farms, explained mostly by the type of ruminants, main product (meat or milk) and the production level. GWP100 per unit in beef product in France was almost twice as high as that in boreal and 3 times more than in Spain, while sheep systems in Greece varied 7-fold for meat. Sheep systems consistently had the highest GWP100, while goat systems used the most land, fossil fuel and water. Small ruminant production in Spain had both the highest land occupation and biodiversity values. Biodiversity was at its highest on farms utilising only SNG for production, which, however, related negatively to the farms' production output. Enteric fermentation accounted for 32% of overall emissions. SIGNIFICANCEThis study makes a novel contribution towards a better understanding of the environmental performance and production capacity of HNV farming systems that are often used as examples of multifunctional and sustainable ruminant-based production.

Tracing Nitrogen Flows Associated with Beef Supply Chains: A Consumption-Based Assessment.

While highly connected food chains provide numerous benefits, they lack traceability and transparency. As such, understanding the spatial heterogeneity in their environmental burdens is critical for targeted interventions. This is especially important for nutrient-related impacts such as nitrogen since the release of reactive nitrogen has been linked to loss of biodiversity and decrease in water quality in different parts of the world. Animal feed production is heavily dependent on synthetic fertilizers, and the consumption of beef products, in particular, is associated with high nitrogen footprints. Although there is a rich body of work on nutrient footprints of beef production, there is a gap in understanding the spatial distribution of the nutrient releases throughout the beef supply chain in the U.S. We present an optimization-based framework to trace supply chain networks of beef products at the county level. Using publicly available data, we construct a weighted network of nutrient flows based on mass balance, including synthetic fertilizers, manure production, and crop uptake and residues. The results show that beef consumption in a county can be associated with nitrogen losses in hundreds of counties. One year worth of beef consumption in the United States released approximately 1.33 teragrams (Tg) of N to the environment, and most of it as diffuse pollution during the feed production phase. Analysis also revealed the huge disparity between consumption-based and production-based impacts of beef and the need for considering consumption-based accounting in discourse around the environmental sustainability of food systems.

Insight into the differences in meat quality among three breeds of sheep on the Qinghai-Tibetan plateau from the perspective of metabolomics and rumen microbiota

Mutton is one of the most popular meats among the general public due to its high nutritional value. This study evaluated the differences in meat quality among Chaka (CK), Black Tibetan (BT) and Oula (OL) sheep and investigated the metabolic mechanisms affecting meat quality using targeted and untargeted metabolomics and 16S rRNA. The results showed that the meat quality of CK sheep was superior to that of BT and OL sheep in terms of meat color, muscle fiber characteristics and nutritional quality. Pseudobutyrivibrio, Alloprevotella, Methanobrevibacter, unidentified_Christensenellaceae, and unidentified_Bacteroidales were key microbes involved in regulating meat color, muscle fiber characteristics, amino acid and fatty acid content. Protein digestion/absorption, pentose phosphate metabolism, carbon metabolism, and glyoxylate and dicarboxylate metabolism were important metabolic pathways involved in meat quality regulation. Our study is important for the development of sheep breeding strategy and sheep meat industry in Qinghai-Tibetan Plateau.

Acrylamide detection and reduction in meat products using organic acids, fruit extracts, and probiotics

Grilled foods are an important source of acrylamide, which has neurotoxic, genotoxic, and carcinogenic properties. The current study aims to evaluate the level of acrylamide in beef, chicken, and fish products, especially those requiring high cooking temperatures, using High Performance Liquid Chromatography (HPLC). Reduction of acrylamide by organic acids i.e., (citric acid, malic acid, tartaric acid, and lactic acid) and fruit extracts of lemon, apple, and grape has also been investigated. The results revealed that the highest mean acrylamide concentration was found in chicken products (grilled chicken) which recorded 8.32 μg/100 g, followed by beef products (beef grilled) with a concentration of 7.91 μg/100 g, and fish products (pan-fried fish burgers) which recorded 6.77 μg/100 g). Furthermore, the mixture of organic acid has the highest effect on reducing the level of acrylamide in a chemical model system. Moreover, the fruit extract mixture was more effective in reducing the percentage of acrylamide in the grilled chicken than organic acids mixture. Finally, the addition of fruit extract improved the sensory properties of grilled chickens. In sum, this study offers novel and promising natural strategies to decrease acrylamide in meat products toward further future application in meat industry to deliver safe food to consumers.

Influence of different storage atmospheres in packaging on color stability of beef.

The influence of storage atmosphere on the color development and myoglobin (Mb) redox state of beef was investigated. Beef samples were packaged in 6 different atmospheres including different degrees of vacuum, levels of oxygen, nitrogen, and a mixture with 20% CO2 and stored at 2°C for 14days. Over this time, color and reflection of the packaged samples were measured. The used method allows quick, easy, and non-invasive measurement of the packaged samples, without using time consuming chemical assays. The method could be implemented in beef production lines, with potential for automatization. The data was used to illustrate the L*a*b* values for insights regarding qualitative color changes. Quantitative color changes were analyzed by calculation of color difference ΔE2000. Additionally, the relative levels of the deoxymyoglobin (DMb), oxymyoglobin (OMb) and metmyoglobin (MMb) were calculated from reflection spectra. The most important findings are: there is a strong correlation (rsp=0.80 to 0.99 with one exception at rsp=0.69 (high vacuum), p≤0.05) between a* values and relative OMb levels. Storage atmospheres containing high oxygen concentrations lead to an attractive meat color, but a decreased overall color and Mb stability (ΔE=5.02 (synthetic air) and ΔE=2.23 (high oxygen) after 14 days of storage). Vacuum packaged samples are most stable in regards of color and Mb stability (ΔE=1.79 (high vacuum) and ΔE=1.63 (low vacuum) after 14 days of storage), but lack in the vibrant red color desired for sale. The experiments showed that color measurement can be a fast, non-invasive marker for meat quality. PRACTICAL APPLICATION: In this research article, six different storage atmospheres are compared regarding their influence on color stability and color quality of beef during storage in packaging. The results suggest which atmospheres to use in various sales-related scenarios. The method described can easily be applied in the meat industry to quickly monitor changes during storage and wet-aging without damaging the meat or opening the meat packages.

Lactoferrin Affects the Viability of Bacteria in a Biofilm and the Formation of a New Biofilm Cycle of Mannheimia haemolytica A2.

Respiratory diseases in ruminants are responsible for enormous economic losses for the dairy and meat industry. The main causative bacterial agent of pneumonia in ovine is Mannheimia haemolytica A2. Due to the impact of this disease, the effect of the antimicrobial protein, bovine lactoferrin (bLf), against virulence factors of this bacterium has been studied. However, its effect on biofilm formation has not been reported. In this work, we evaluated the effect on different stages of the biofilm. Our results reveal a decrease in biofilm formation when bacteria were pre-incubated with bLf. However, when bLf was added at the start of biofilm formation and on mature biofilm, an increase was observed, which was visualized by greater bacterial aggregation and secretion of biofilm matrix components. Additionally, through SDS-PAGE, a remarkable band of ~80 kDa was observed when bLf was added to biofilms. Therefore, the presence of bLf on the biofilm was determined through the Western blot and Microscopy techniques. Finally, by using Live/Dead staining, we observed that most of the bacteria in a biofilm with bLf were not viable. In addition, bLf affects the formation of a new biofilm cycle. In conclusion, bLf binds to the biofilm of M. haemolytica A2 and affects the viability of bacteria and the formation a new biofilm cycle.

(Invited) Electroanalytical Meat Science

Meat color is a crucial factor that drives consumers’ purchase decisions at the point of sale. Consumers prefer the bright-cherry red color of beef. A recent study from our research team reported that the US beef industry loses $3.7 billion annually, and 400 million pounds of beef/animal protein is discarded due to meat discoloration (brown color), raising concerns over food security, the economy, and the environment. The red color of meat is strongly associated with the ratio of oxymyoglobin to metmyoglobin. This presentation will discuss our innovative use of electrochemistry to understand the redox signals of meat discoloration covering purified myoglobin protein, various species types, and sarcoplasmic extract studies. The knowledge gained from our research is expected to allow the implementation of new electroanalytical tools useful for meat and food science fields.

Double Freezing Beef Strip Loin Steaks at Blast or Consumer Freezing Temperatures in Vacuum and Overwrapped Packaging

Our objective was to evaluate the combined effect of blast freezing vacuum packaged USDA Low Choice Longissimus lumborum beef steaks followed by consumer freezing of retail overwrapped steaks upon objective and subjective measures of beef palatability. The experimental design utilized a randomized complete block with a 3 × 3 treatment structure of targeted freezing treatments initially in vacuum and secondly in overwrap packaging (unfrozen = NOT; blast frozen at −34.4°C = BF; consumer-frozen at −17.8°C = CF) to accomplish 9 treatment combinations. Descriptive sensory attributes were evaluated by trained panelists on a 100-point line scale. Slice shear force and expressible moisture were assessed. Data were analyzed via PROC GLIMMIX using a randomized complete block design with a 3 × 3 treatment structure. Of descriptive panel attributes, overall juiciness was the only interaction observed (P = 0.006). Though similar to steaks initially CF in the vacuum package and followed by a second freeze (CF/BF or CF/CF) in the overwrap package, steaks singly frozen to simulate a CF (CF/NOT and NOT/CF) resulted in the overall driest ratings by panelists (P = 0.006). Only bloody/serumy differed (P = 0.002) within the initial freeze, where steaks not frozen (NOT) in the vacuum package were rated higher than those that were frozen (BF or CF). During the second freeze in the overwrap package after retail display, steaks BF rated higher for oxidized (P = 0.051) off-flavor than steaks CF and higher than both CF and NOT steaks for refrigerator-stale (P = 0.006) off-flavor; all other attributes did not differ (P ≥ 0.155). Although some freezing combinations that included CF were generally lower for overall juiciness, BF vacuum packaged steaks had no effect on palatability when compared to NOT steaks. The beef industry and consumers should feel confident using freezing as a means to extend shelf-life of beef steaks.

A Legal Ban on Dog Meat Production: Political Decision-Making for an Ethical Community.

For over 40 years, the human consumption of dog meat has been a controversial issue in South Korea. While some defend it as cultural tradition, others criticize the act as unethical treatment of dogs. This study examined the public perceptions and opinions driving the legislative efforts to ban dog meat through an online survey of 1000 participants assessing their experiences with dog meat, awareness of related issues, and support for institutional bans. The results revealed a widespread negative view of the dog meat industry, largely due to concerns over animal cruelty, and a negligible demand for consuming dog meat, which points to the expected demise of the industry. However, there was notable resistance to the ban from the view that it restricts personal freedom, with anthropocentric attitudes hindering progress in animal welfare. Regression analysis identified gender, political affiliations, animal experiences, and perceptions of dog meat as key predictors of support for the ban. As beloved pets, dogs influence human ethics, and the growing awareness of animal ethics has led to a 'political turn' enabling policymakers to enact bans. This study highlights how animal welfare benefits from political actions backed by societal consensus.

Heroes and Villains: Message Frames, Gender, and Meat Attachment as Predictors of Meat Reduction Intentions

ABSTRACT This exploratory study assessed the role of message framing for predicting future intentions to reduce meat consumption. Participants (n = 376) completed a questionnaire assessing eating habits and personal attachment to meat. Individuals were then randomly exposed to four separate framing conditions. Operationalized as Public Service Announcement-style advertisements, participants were informed of the inhumane conditions of the meat and dairy industry. These advertisements were tailored to examine the role of perceived gains (benefits of meat reduction) or losses (consequences of meat consumption) in one’s moral character. In addition to framing effects, variables such as gender and meat attachment were included to predict future meat reduction intentions. An analysis of covariance (ANCOVA) indicated that meat attachment reduced intentions to curb meat consumption. Controlling for meat attachment, main effects were present for framing condition. Gender and gain frames interacted to positively predict dietary intentions following message exposure. Women exposed to gain frames were more likely than men to report intentions to reduce meat intake in favor of plant-based options. However, no gender difference was present for participants exposed to loss frames, which had no effect on eating intentions regardless of gender. The discussion highlights the role of both gender and meat-eating identity coupled with situational factors (i.e., message frames) for reducing meat intake. Such insights offer opportunities for key stakeholders, such as policymakers and animal welfare advocates, to leverage these effects for dietary change.

“We need more!”: Mexican Immigrants’ Tacit Knowledge and Mississippi’s Beef Cattle Industry

“We need more!”: Mexican Immigrants’ Tacit Knowledge and Mississippi’s Beef Cattle Industry

Changing Australia's trading language has enhanced the implementation of objective carcase measurement technologies.

In 2016 an Australian project, the Advanced Livestock Measurement Technologies project (ALMTech), was initiated to accelerate the development and implementation of technologies that measure lean meat yield and eating quality. This led to the commercial testing, and implementation of a range of new technologies in the lamb, beef, and pork industries. For measuring lean meat yield %, these technologies included dual energy X-ray absorptiometry, hand-held microwave systems, and 3-D imaging systems. For measuring beef rib-eye traits and intramuscular fat %, both pre- and post-chilling technologies were developed. Post-chilling, a range of camera systems and near infrared spectrophotometers were developed. While pre-chilling, technologies included insertable needle probes, nuclear magnetic resonance, and X-ray systems. Initially these technologies were trained to predict the pre-existing traits already traded upon within industry. However, this approach was limiting because the technologies could measure attributes that were either non-existent in the trading language, were superior as calibrating standards, or more accurately reflected value than the pre-existing trait. Therefore, we introduced IMF% into the trading language for both beef and sheep meat, and carcase lean%, fat%, and bone% for sheep meat. These new technologies and the traits that they predict have delivered multiple benefits. Technology provider-companies are instilled with the confidence to commercialise due to the provision of achievable accreditation standards. Processors have the confidence to invest in these technologies and establish payment grids based upon their measurements. And lastly, it has enhanced data flow into genetic databases, industry data systems (MSA), and as feedback to producers.

Meat and dairy industry: development and promising food products

Meat and dairy industry: development and promising food products

Recent developments in the application of alternative sterilisation technologies to meat products: A review

SummaryMeat is widely regarded as the optimal source of protein for human consumption. However, meat is susceptible to spoilage and microbial contamination throughout processing, transportation and storage stages. Traditional thermal processing techniques are commonly employed in the global meat industry. While these methods ensure microbiological safety, they may also impact the sensory and functional attributes of meat products. To address these limitations, non‐thermal processing technologies are progressively replacing conventional thermal approaches. This review will primarily focus on the potential application of non‐thermal processing technologies as alternatives to traditional methods in meat and meat product processing. Various technologies exhibiting promising performance in this field will be presented. Additionally, the mechanisms, advantages and limitations of these non‐thermal technologies in recent years will be summarised, along with a discussion on the challenges and prospects they present. This study provides an overview of non‐thermal processing technology specifically applied to meat products, emphasising the underlying mechanisms associated with different approaches. By employing diverse technical combinations, it is possible to address existing processing limitations and expand their applicability range. Non‐thermal processing technology demonstrates significant potential for enhancing meat processing practices; however, concerns regarding safety aspects and limited clinical verification about to environmental pollution have impeded its widespread adoption within the food industry.

Colorectal cancer prognosis based on dietary pattern using synthetic minority oversampling technique with K-nearest neighbors approach

Generally, a person’s life span depends on their food consumption because it may cause deadly diseases like colorectal cancer (CRC). In 2020, colorectal cancer accounted for one million fatalities globally, representing 10% of all cancer casualties. 76,679 males and 78,213 females over the age of 59 from ten states in the United States participated in this analysis. During follow-up, 1378 men and 981 women were diagnosed with colon cancer. This prospective cohort study used 231 food items and their variants as input features to identify CRC patients. Before labelling any foods as colorectal cancer-causing foods, it is ethical to analyse facts like how many grams of food should be consumed daily and how many times a week. This research examines five classification algorithms on real-time datasets: K-Nearest Neighbour (KNN), Decision Tree (DT), Random Forest (RF), Logistic Regression with Classifier Chain (LRCC), and Logistic Regression with Label Powerset (LRLC). Then, the SMOTE algorithm is applied to deal with and identify imbalances in the data. Our study shows that eating more than 10 g/d of low-fat butter in bread (RR 1.99, CI 0.91–4.39) and more than twice a week (RR 1.49, CI 0.93–2.38) increases CRC risk. Concerning beef, eating in excess of 74 g of beef steak daily (RR 0.88, CI 0.50–1.55) and having it more than once a week (RR 0.88, CI 0.62–1.23) decreases the risk of CRC, respectively. While eating beef and dairy products in a daily diet should be cautious about quantity. Consuming those items in moderation on a regular basis will protect us against CRC risk. Meanwhile, a high intake of poultry (RR 0.2, CI 0.05–0.81), fish (RR 0.82, CI 0.31–2.16), and pork (RR 0.67, CI 0.17–2.65) consumption negatively correlates to CRC hazards.

Less But Better—Pork Meat Will Become One of the Luxury Foods of the Future

The global demand for meat is projected to rise, necessitating a transformative shift in the meat industry towards sustainable and emission-neutral production models. For decades, price competition has driven intense rivalry among meat packers, with a focus on cost control and product differentiation. However, anticipated increases in input costs and challenges to meat supply present a unique opportunity for innovation. Meat production faces mounting pressures, particularly in Northern Europe, to transition from traditional industrialized systems to sustainable practices that address climate impacts. Despite substantial investments in alternative proteins, livestock remains an efficient converter of low-value inputs into high-value human nutrition. As meat becomes scarcer, its historical status as a luxury food is poised to resurface, offering a business opportunity for meat packers while prompting Western consumers to adopt more plant-rich diets. Technological advancements such as automation and AI have revolutionized meat production, enabling efficient processes, enhanced meat quality, and reduced environmental impacts. The future of meat production hinges on adopting circular and emission-neutral practices. The industry’s sustainability will depend on balancing efficiency with ecological harmony, transforming meat from a ubiquitous commodity to a luxury symbol of quality. Through technological innovation and a paradigm shift in production philosophy, the meat industry can meet the nutritional needs of a growing global population while adhering to stringent environmental standards.

Influence of NaCl and phosphate on gelation properties of chicken breast myofibrillar protein gels and its application to in vitro digestion model

To investigate the combination effect of sodium chloride and phosphates on chicken breast myofibrillar proteins, MP gels containing various molarity of NaCl (0.15, 0.30 and 0.45 M) and phosphate (0 and 0.05 M) were prepared, their rheological properties were characterized, and applied to an in vitro digestion model. MP mixture containing 0.45 M NaCl and 0.05 M phosphate had the highest viscosity. The gel strength and cooking yield of MP gels was improved by increasing of molarity of NaCl. As NaCl concentration in MP increased, sulfhydryl levels decreased, while disulfide levels increased. As NaCl and phosphate levels increase, MP gels become denser and porosity decreases, which may reduce protein digestibility. In SDS-PAGE, protein bands from MP gels containing low NaCl levels (≤ 0.30 M) degraded more rapidly during in vitro digestion. These results may support the need for the meat industry to develop low-salt meat products with improved digestibility. KeywordsChicken,Myofibrillar protein,NaCl,Phosphate,Rheological properties,In vitro digestion