The behaviour of the protein complex throughout the technological process in the production of cooked cold meats

Protein composition was examined in order to find markers that could be useful in technology optimization. The behaviour of sarcoplasmic and myofibrillar proteins during the processing of roast pork was studied at the various processing steps, utilising some electrophoretic (SDS–PAGE, 2DE and IEF) and thermometric (DSC) techniques and evaluating the content of amino acids produced. The relevance of desmin as a marker of structural modification was emphasised. The extraction of myofibrillar proteins by brine, the formation of a protein network at 62 °C and the evaluation of the exudate produced during cooking are the crucial steps that should be monitored when a new industrial process is to be optimised.