Comminuted meat systems represent a complex matrix of constituent interactions where physical and chemical properties of constituents determine the ultimate stability of the product. The functionality of the myofibrillar proteins varies with extent of extractability, ionic, and pH conditions. Primary functional responses of water binding (protein‐water interaction), fat holding and emulsification (protein‐lipid interaction) and gelation (protein‐protein interaction) are also temperature dependent in the course of processing sequences encountered during comminution and heat processing. Basic concepts and results of applied studies have been critically reviewed to emphasize the interactive effects of the myofibrillar proteins as the predominant constituent controlling the extent of formation and behavior of the comminuted meat matrix.