This study aimed to study the emulsifying properties of the different parts of the beef myofibrillar protein. It provided some theoretical basis for the selection of beef-emulsified meat products. Topside meat, neck and shoulder meat, and flank meat commonly used in meat processing were taken as research objects. The protein concentration, emulsifying stability, emulsifying activity, chemical forces, protein secondary structure, beef emulsifying ability, and other indicators of different parts of beef change laws were determined. Results showed that the protein concentration of myofibrillar protein in the three sampling sites from high to low was neck and shoulder meat, flank meat, and topside meat(P＜0.05). Under the same protein concentration, the myofibrillar protein of neck and shoulder meat had the highest emulsifying stability and emulsifying activity(P＜0.05) and there was a significant positive correlation between the emulsifying stability and emulsifying activity(P＜0.05). The hydrogen bond content of myofibrillar protein from high to low was neck and shoulder meat, flank meat, and topside meat (P＜0.05). Myofibrillar ionic bond content, hydrophobic force content, and disulfide bond content of myofibrillar protein from high to low were flank meat, neck and shoulder meat, and topside meat (P＜0.05). There was a significant negative correlation between emulsifying activity and chemical force (P＜0.05). There were significant differences in the secondary structure of the myofibrillar protein in the three sites, the proportion of random coil content and α-helix content of the myofibrillar protein in the neck and shoulder meat was similar, and the β-turn content was very low, the myofibrillar protein in topside meat only had α-helix structure. The α-helix content of myofibrillar protein in flank meat was lower than topside meat, and the β-turn content was higher than neck and shoulder meat. There was no significant difference in the emulsifying capacity of beef between topside meat and neck and shoulder meat homogenate content but it was significantly higher than flank meat. In conclusion, neck and shoulder meat and topside meat were more suitable for emulsified meat products processing. However, there was too much fascia in neck and shoulder meat to process, so topside meat was more suitable for the production of emulsified meat products in the scope this research.
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