Abstract
The use of caseinate, whole milk powder, and two whey protein preparations (WP; 2% w/w) was studied in minced meat made with normal breast (NB), and ones showing spaghetti meat (SM). SM is an emerging myopathy known for muscle fiber separation and lower protein content, costing $100s of millions to the industry. Using SM without dairy proteins resulted in a higher cooking loss (SM: 3.75%, NB: 2.29%; p < 0.05), and lower hardness (SM: 29.83 N, NB: 34.98 N), and chewiness (SM: 1.29, NB: 1.56) compared to NB. Using dairy proteins, except WP concentrate and WP isolate, significantly improved yield and increased hardness. Adding WP isolate to SM resulted in a similar texture profile as NB samples without dairy proteins (34 and 35 N hardness; 0.22 and 0.24 springiness; 1.57 and 1.59 chewiness values, respectively). Adding caseinate and whole milk to SM showed a more substantial effect of improving water-holding capacity, increasing hardness, gumminess, and chewiness compared to adding WP; i.e., adding caseinate and milk powder resulted in higher values for those parameters compared to NB without additives. Overall, it is shown that dairy proteins can be added to SM to produce minced poultry meat products with similar or higher yield and texture profiles compared to using normal breast fillets.