Beef protein ingredients from fat rendering process are promising functional ingredients

Area of Science:

• Food Science and Technology
• Sustainable Food Systems
• Protein Chemistry

Background:

• Meat co-products represent underutilized resources with potential for enhancing global food security.
• Valorization of these by-products aligns with sustainable food system objectives.
• Nutritional and functional characterization is key to unlocking their application potential.

Purpose of the Study:

• To characterize protein solubility, gelling, and emulsifying properties of bovine co-products from fat rendering.
• To evaluate the impact of protein concentration, pH, and sodium chloride (NaCl) on these functional properties.
• To determine the feasibility of using these co-products in diverse food applications.

Main Methods:

• Characterization of protein solubility, gelling, and emulsifying capacities of two bovine co-products.
• Systematic testing of functional properties under varying protein concentrations, pH levels, and NaCl concentrations.
• Statistical analysis to determine the significance of tested parameters on functional outcomes.

Main Results:

• Protein solubility was affected by ionic strength (NaCl addition), but functional properties showed minimal response.
• Functional properties, including gelling and emulsification, were largely unaffected by pH variations.
• Protein concentration emerged as the predominant factor influencing the functional performance of the bovine co-products.

Conclusions:

• Bovine co-products from fat rendering possess functional properties suitable for food applications.
• Their functional performance is primarily dependent on protein concentration, indicating broad applicability.
• These findings support the sustainable valorization of meat co-products as valuable protein ingredients.