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

Summary Data concerning the effect of pH, salt concentration and temperature on the extractability of protein from meat waste tissues are presented. The tissues investigated so far include bovine and ovine stomach and lungs. It appears that native proteins can be recovered in quantity from these tissues at room temperature over a wide range of pH values using solvents of low salt concentration (e.g. 0–0·01 m NaCl). Protein isolates have been characterized and compositional differences detected using polyacrylamide gel electrophoresis incorporating sodium dodecyl sulphate (SDS). This technique demonstrated marked differences in the electrophoretical patterns of proteins from lung and stomach tissues, the subunit molecular weights of which ranged from 13,500 to 87,000 for lung protein and from 13,500 to 145,000 for stomach protein.