1.

Aim
The purpose of the experiment is to analyze the water holding capacity of meat from the result of

pH and % cooking loss, as well as assess the effect of myofibrillar and sarcoplasmic protein solution

along with other functional properties to emulsion and foam expansion and stability.

2. Principle
Water holding capacity of meat is mainly affected by the pH. Bigger difference between pH level

and pI results in denatured protein, that eventually gives higher water retention in meat. During protein

extraction, reaction with phosphates helps to stabilize the meat emulsion due to the electrostatic repulsion

between proteins by the increase of negative charge (Knipe, 2003). In terms of emulsifying and foaming

properties, meat dominated with sarcoplasmic and myofibrillar protein do not have a significant

difference after extraction with non acid solution (Chan et al., 2011). As for cooking loss, higher water

loss is observed in meat with higher sarcoplasmic protein due to lower water retention after exposed to

cooking treatment (Mazzaheri et al., 2021).

3. Hypothesis
It is hypothesized that meat containing higher sarcoplasmic protein or beef, will exhibit the

following properties, including lower performance of foam expansion and foam stability, higher cooking

loss, as well as higher pH compared to meat dominated with myofibrillar protein or chicken.

4. Material & Equipment

Table 1. Materials

Materials Amount

Chicken (breast) 17 grams

Beef (tenderloin/sirloin) 17 grams

Type 3 water 45 mL
 0.03 M phosphate buffer (pH 7.4) 40 mL

0.05 M phosphate buffer containing

40 mL
0.55 M KI (pH 7.4)

Cheese cloth/ Whatman filter paper no.

-
4

2.5% sodium chloride solution 30 mL

Table 2. Equipments

Equipment Amount

Homogenizer & probes 1

Vortex mixer 1

Centrifuge (4°C) 1

Beaker glass 50 and 100 ml 1

Falcon tube 15 and 50 ml 1

Weighing scale 1

Water bath 1

Measuring glass – 25, 50, and

1
100 ml

pH meter 1

Funnel 1

Erlenmeyer 1

Filter paper whatman no 1/

cheesecloth

Knife 1

Chopping board 1
5. Procedure

pH measurement

Extraction of myofibrillar and sarcoplasmic protein

Foamability and foam-stability

Cooking loss

Important points:
● In extraction of myofibrillar and sarcoplasmic protein, centrifuged homogenates can also
be filtered with double layer cheesecloth for quick results.

Reference
Chan, J. T. Y., Omana, D. A., & Betti, M. (2011). Functional and rheological properties of proteins in

frozen turkey breast meat with different ultimate pH. Poultry Science, 90(5), 1112–1123.

doi:10.3382/ps.2010-01185

Knipe, L. (2003). Emulsifiers | Phosphates as Meat Emulsion Stabilizers. Encyclopedia of Food Sciences

and Nutrition, 2077–2080. doi:10.1016/b0-12-227055-x/00402-8

Mazaheri Kalahrodi, M., Baghaei, H., Emadzadeh, B., & Bolandi, M. (2021). Degradation of myofibrillar

and sarcoplasmic proteins as a function of marinating time and marinade type and their impact on

textural quality and sensory attributes of m. semitendinosus beefsteak. Journal of Food

Processing and Preservation, 45(9). doi:10.1111/jfpp.15691