Myofibrillar protein extracts from spent hen meat to improve whole muscle processed meats

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.