A Review of the Impact of Non-Meat Proteins on Myofibrillar Proteins and Meat Quality

The emulsifying and gelling properties of myofibrillar proteins are extremely important for the texture, flavor, and sensory properties of foods. Non-meat proteins are gradually becoming a better choice for exogenous supplementation in meat products due to their higher nutritional value as well as lower price. This review focuses on the effect of the addition of various non-meat proteins on the emulsification of myofibrillar proteins and the stability of myofibrillar protein gel systems and analyzes the effect of non-meat proteins on the quality of meat products. This review will hopefully provide theoretical guidance for the application of non-meat proteins in improving the quality of meat products and in foods.