Evaluation of Alkali Extracted Chicken Protein for Use in Luncheon Meats

Alkali extracted poultry protein obtained from mechanically separated poultry residues by aqueous extraction (pH 10.5) and acid precipitation (pH 5.5) was tested in all-chicken luncheon meats. The alkali extracted protein was included at 0–40% replacement for mechanically separated poultry used as the only meat ingredient. Texture measurements by Instron, drip loss and sensory evaluation data showed that the alkali extracted protein produced no significant differences in any of the luncheon meats at 20% or less replacement level. Differences in texture and flavour between the experimental products and a commercial all-chicken luncheon meat product were small even at the highest replacement levels used.