Muscle proteins

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

34 Scopus citations


Proteins within the muscle matrix play an essential role in the quality attributes of cooked meat, such as tenderness, juiciness, and mouthfeel. In processed meats, salt- and phosphate-extracted myofibrillar proteins, which are superior gelling, fat-emulsifying, and water-binding agents, are largely responsible for the product textural properties. A single most important functional protein is myosin. For intact muscle cuts, the enhanced meat tenderness during postmortem aging is due to the proteolytic actions of various endogenous proteases. Apart from their in situ functionality, muscle proteins, including fish surimi, collagen, plasma protein, and other meat by-product proteins, have been prepared and utilized as functional food ingredients.

Original languageEnglish
Title of host publicationProteins in Food Processing, Second Edition
Number of pages22
ISBN (Electronic)9780081007228
StatePublished - Jan 1 2017

Bibliographical note

Publisher Copyright:
© 2018 Elsevier Ltd. All rights reserved.


  • Calpain
  • Cathepsins
  • Emulsification
  • Functionality
  • Gelation
  • Muscle protein
  • Myosin

ASJC Scopus subject areas

  • Engineering (all)
  • Agricultural and Biological Sciences (all)


Dive into the research topics of 'Muscle proteins'. Together they form a unique fingerprint.

Cite this