EFFECTS OF TEMPERATURE AND METHOD OF HEAT TREATMENT ON MYOFIBRILLAR PROTEINS OF PORK Article Highlights

• Thermal processing of meat cases proteins denaturation • Meat was processed by roasting and cooking in water at atmospheric pressure • By capillary electrophoresis was performed quantitative and qualitative proteins determination • Proteins during heat treatment showed a drastic decline in solubility with increasing temperature • Thermal processing by cooking had greater impact on proteins denatururation During the tests in this paper, meat processing was carried out at different tem-peratures in the range of 51 to 100 °C. The meat was processed by dry heat (roasting) and wet heat treatments (cooking) in water at atmospheric pressure. After heat treatment, myofibrillar proteins were extracted from solutions at constant ionic strength. Quantitative and qualitative determinations of protein fractions were performed by capillary electrophoresis. Myofibrillar proteins were also analized for fresh pork meat sample. Results obtained in fresh meat were compared with those recorded after roasting and cooking. In the fresh and thermally processed pork the following proteins were identified: myosin