Meat Proteins
The myofibrillar, sarcoplasmic and connective-tissue proteins that determine muscle structure and contribute to binding, water retention, texture, colour and heat-set structure in meat products.
Meat contains myofibrillar proteins such as myosin and actin, sarcoplasmic proteins including enzymes and pigments, and stromal proteins such as collagen. Each group behaves differently during curing and cooking.
Salt and mechanical action extract myofibrillar proteins that create adhesion and a continuous matrix in sausage and restructured meat. Extraction depends on meat condition, salt, mixing, temperature and available water.
Extracted proteins help immobilise water and surround fat particles, but capacity is finite. Formulation, pH, ionic strength, particle size and batter temperature influence stability.
Heating unfolds and aggregates proteins to set texture. The sequence differs between proteins, so an emulsion or fine batter can fail when fat melts or the matrix is damaged before it sets.
Proteolysis can soften texture and develop flavour during maturation, while protein oxidation can reduce functionality and change texture or colour. These reactions must be interpreted in the product context.
Species, muscle, postmortem condition, freezing history and connective-tissue content affect protein performance. Processors should measure formulation and temperature rather than assuming equal binding from every lean cut.