Protein

01 hydrolysis
Protein hydrolysis
Protein hydrolysis is the breakdown of peptide bonds under
acidic circumstances at high temperatures, resulting in free
amino acid residues.
The hydrolysates produced can subsequently be examined
using amino acid analysis to determine the amino acid
composition and protein content.

Protein hydrolysis can be accomplished by a single

enzyme (e.g., trypsin) or by a combination of enzymes

The majority of protein hydrolysis enzymes are

derived from animals, plants, and microbial sources.
Restructured meat
Ground, flaked, or chopped restructured meat
products are made into steaks, chops, or roast-
like items for retail consumers and institutional
meal preparation. These items have a texture
that is more akin to an entire steak or chop than
a ground product.
Processing of restructured meat products

1 chunking and forming

2 flaking and forming

3 tearing and forming

Reconstituted meat
A reconstituted meat, meat slurry, or emulsified
meat is a liquefied meat product that contains
fewer fats, pigments and less myoglobin than
unprocessed dark meats. Meat slurry is more
malleable than dark meats and eases the process of
meat distribution as pipelines may be used.
Properties
Myoglobin, a pigmented chemical molecule found in
muscle tissue that is frequently employed, is
responsible for the properties of dark meat from fowl,
such as its color, limited plasticity, and high fat content.
Domestic fowl rarely fly, hence the flight muscles in
the breast have low myoglobin levels and appear white.
Dark meat with a high myoglobin content is less
valuable in industry, particularly fast food, because it is
harder to mold into shapes. Making dark meat into a
slurry transforms it into white meat, making it easier to
prepare.
Processing of Reconstituted meat products

First, the meat is finely crushed

1
and combined with water.

The mixture is centrifuged or treated with an

2 emulsifier to separate the lipids and myoglobin
from the muscle.

3 the product settles into three layers: meat, excess

water, and fat