The functional properties of myofibrillar proteins are critical to the development of a three dimensional matrix exhibiting the rigidity and cooking loss properties necessary to the manufacture of high quality comminuted meat products. An extract of MDTM included in the preblend produces a value-added cooked meat product by employing the extracted myofibrillar proteins to increase the physicochemical properties of cooked meat products. Results demonstrate significant positive effects on the rheological and cooking loss properties of fresh pork sausages when a salt extract of MDTM was added as an ingredient during preblending. These data further support the hypothesis that purified actomyosin from low value meat by-products has the potential to lend functionality to processed meat. Our hypothesis is that myosin and actomyosin derived from mechanically deboned meat can be used to increase the functionality of processed meats systems containing PSE. In addition, the cost of MDTM extract is only 2 to 3 cents more per pound of sausage than that of the regular brine. Although these experiments were conducted under industrial conditions in which equipment amortization and personnel cost contributions were not calculated, it is reasonable to conclude that the cost of using MDTM extract would be offset by the improvement in cooking loss, water holding capacity, and texture of meat products. Thus, the inclusion of a salt extract of MDTM could have an important economic contribution to the meat industry.
The thermal gelation of myofibrillar proteins is the primary factor for forming the physicochemical properties associated with high quality processed meat products. Results of this study demonstrate that functional meat proteins derived from an underutilized, low economic value by product can be used as a source of functional myofibrillar proteins for use in the manufacture of a processed meat product and partially compensate the loss of functionality in the PSE meat. Furthermore, no implementation of wastewater treatment is required for the MDTM extraction procedures. Potentially, high quality of functional meat proteins can also be extracted from meat sources from many animal species contributing a positive economic impact for the meat industry.