Protein Functionality

Muscle proteins play an essential role in the physical stability and sensory perception of processed meat products. The specific functional behavior of proteins is influenced by their physicochemical properties (intrinsic) as well as processing parameters (extrinsic). Of all muscle constituents, myofibrillar proteins, especially myosin or actomyosin, are the most important functional components that contribute to the gelling, emulsifying, and water-binding characteristics of cooked products. A clear understanding of the protein structure-functionality relationship is crucial for the optimization of product formulation, process operations, and quality control.