Utilization of edible protein from meat industry by‐products and waste

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Abstract
Summary: The effect of various parameters on the mechanical properties of fibrous products fabricated from meat waste protein has been investigated. The shear resistance of spun plasma protein was significantly affected by the extrusion rate of protein through the spinneret and by the drawing velocity of the fibres. Fibrous products spun from isolated lung and stomach proteins consistently exhibited a low resistance to shear. These findings are related to the fine structure of the protein constituting the fibre and their significance with regard to the manipulation of texture in the spun products is discussed.

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