Premium
Soy grits, flour, concentrates, and isolates in meat products
Author(s) -
Rakosky Joseph
Publication year - 1974
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02542109
Subject(s) - business , ingredient , flavor , food science , soy flour , meat packing industry , food products , processed meat , soy protein , microbiology and biotechnology , chemistry , biology
Because of changing attitudes of consumers, processors, and regulatory agencies, soy protein products are being used at an increasing rate in various processed meat systems. The use of basic soy protein products in several meat systems is examined and guidelines are presented to optimize their use. Soy products as a supplemental ingredient in various meat systems can contribute nutrition, flavor, and valuable functional properties. As the price of meats continues to rise, and consumer interest in nutrition continues to increase, their demands will prompt governmental agencies to reconsider present meat regulations.