Exploring the Impact of Hyaluronic Acid Addition Order on the Structural Integrity and Quality of Myofibrillar...

In this study, we investigated hyaluronic acid (HA) as a functional biopolymer for improving the processing performance of myofibrillar protein (MP) gels. Our focus was on the order of incorporation and concentration of HA as controllable process parameters, and their effects on water-holding capacity, rheological behaviour, texture, colour and microstructure of MP gels. The experimental results demonstrated that HA promoted the formation of a denser and more homogeneous protein network, as confirmed by microstructural analysis and significantly enhanced water retention. From a mechanical perspective, HA incorporation decreased hardness and chewiness while increasing adhesiveness, thereby improving overall gel functionality. Importantly, the simultaneous dissolution of HA with meat and water produced superior outcomes compared to post-addition, highlighting the role of ingredient addition sequence as a relevant process design factor. The slight colour variations remained within acceptable quality limits. Our findings provide new insights into protein hydrocolloid interactions in gel systems and indicate how HA can be strategically integrated into processing operations to improve product yield, quality and consumer acceptance in the meat industry.