Abstract:Comminuted meat products are very popular because of their unique texture and flavor, occupying a large consumer market in China. Heating is a prerequisite for achieving safety and taste in most meat products, and heat-induced changes in the structural and functional properties of myofibrillar protein (MP) are essential for conferring desirable eating qualities and textural properties to the products. However, there are usually irreversible negative effects on MP during excessive heat treatment, which reduces the final quality of the product. Therefore, how to modify the quality of comminuted meat products under heating is of great importance. Based on this, this review firstly outlines the changes of structural and functional properties of MP during the heating process and their manifestation in the quality of comminuted meat products; Then, this review will focus on the current mechanisms regarding MP modification methods under heating and further elaborate on their effects in meat products, with a view to providing references in the field of heating processing of meat products.
