ABSTRACTThe functional properties of salt‐soluble proteins (SSP) extracted from turkey breast and thigh were determined. Breast and thigh SSP extracts were comprised of similar proteins and there was no difference in the effect of pH and NaCl concentration on solubility. Gels formed in a pH 6.0, 0.5M NaCl phosphate buffer were stable to centrifugation and had the greatest rigidity. Gels formed at pH 7.0 with breast SSP were stable to centrifugation, whereas pH 7.0 thigh SSP gels were not consistently stable. Uniaxial compression was used to determine failure shear stress, failure shear strain and hardness of gels. Breast SSP at 25 mg/mL and 35 mg/mL formed gels suitable for compression analysis, whereas thigh SSP gels of similar concentration were too frail for analysis. Breast SSP had more favorable gelation properties than thigh SS
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