A Technique to Measure Binding Properties of Non-meat Proteins in Muscle-Juncture Formation

ABSTRACT

Junctures of meat containing five nonmuscle protein products were made by use of a technique in which cubes of porcine longissimus muscle were oriented according to three fiber directions and joined together with certain nonmuscle protein products to form blocks. These blocks were cooked (72°C) and their junctures evaluated for viscoelastic properties. Viscoelastic properties were not different (P > 0.05) among all comparisons of junctures except for those made with sodium caseinate and no protein product (controls) which did not form a juncture. Junctures made with plasma protein (PP) or egg albumin (EA) had higher numerical values for viscoelastic properties than those made with either isolated soy protein (ISP) or vital wheat gluten (VWG). VWG-junctures had higher numerical values for viscoelastic properties when cooked to 93°C than when cooked to 72°C. The technique of preparing muscle junctures was satisfactory, but techniques for Instron stress-relaxation measurements of junctures need improvement.