Efficiency of protein extraction and recovery from meat industry by-products

Data concerning the efficiency of protein extraction from meat waste tissues are presented. The tissues investigated were the lungs, stomach and small and large intestines of the ox, sheep and pig. Practically all of the protein, with the exception of connective tissue proteins, was solubilised under optimum extraction conditions both with alkali and anionic detergent. The disadvantages of isoelectric precipitation of alkaline extracted proteins have been investigated in detail using polyacrylamide gel electrophoresis incorporating sodium dodecyl sulphate (SDS). The compositions of the protein isolates from the various tissues studied differed from those of the soluble extracts and supernatants or wheys. However, a component of MW 75,000 daltons was characteristic of the wheys from each tissue. The compositions of both isolates and wheys are discussed in the light of structural and cytoplasmic proteins present in smooth muscle tissues. The usefulness of anionic polysaccharides as a means of whey protein recovery is discussed, together with similar benefits achieved using SDS.