Potential of high pressure homogenization to solubilize chicken breast myofibrillar proteins in water

The qualitative characteristics of meat products are closely related to the solubility of meat proteins. Myofibrillar proteins (MPs), as major part of total muscle proteins, are generally considered to be insoluble in water. The results showed that high-pressure homogenization has potential application for solubilizing MPs in water to develop new meat-based products in the food industry.