The osmotic imbalance allows salt uptake and protein extraction. Proteins normally have 2 ends hydrophobic and hydrophilic. Meat is chopped finely and the hydrophobic proteins will react with fat, the opposite protein, hydrophilic will react with water to hold fat in solution. If myofibrillar proteins are to be utilized they must be extracted. Generally salt soluble proteins which include sarcoplasmic and myofibrillar proteins.
Stromal proteins comprise collagen, elastin and reticulin.
These proteins as agroup are water soluble. The myofibrillar proteins are the largest group and probably more is known about these proteins than any other as a group. They are salt soluble and the major components are actin and myosin. Meat processing technology has developed to the point that various procedures are available for preparing meat products that have the appearance and consistency of intact muscles. Binding meat pieces involves the use of proteins.