Impact of Processing Conditions and Membrane Fractionation on Chloropropanol Formation during Protein Hydrolysate Production from Meat Trimming By-products
This study demonstrates that while extraction pH does not significantly affect chloropropanol formation, the overall processing conditions and subsequent membrane fractionation (< 3 kDa) influence 2-MCPD levels in meat trimming-derived protein hydrolysates, with fractionation effectively removing the contaminant likely by eliminating precursor components.