Disclosed is a process for recovering from meat trimmings containing fat and protein a protein composition having a colour of 75 to 52 L*, 25 to 15 a*, and 23 to 16 b*, wherein the meat trimmings are obtained from beef, the process comprising the steps of: a) comminuting the meat trimmings in water, b) adding a food grade acid to the comminuted meat trimmings to effect a pH in the range of 3.6 to 4.4 thereby to solubilise the protein, c) after addition of the food grade acid in step b), separating solid fat from solubilised protein and d) adding a food grade alkali to the solubilised protein to increase the pH in the solubilised protein and to precipitate the solubilised protein to produce a precipitated protein composition with a colour of 75 to 52 L*, 25 to 15 a*, and 23 to 16 b*, wherein the precipitated protein composition has 14&thinsp；% or greater by weight protein and less than 10&thinsp；% by weight fat.
