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Textured proteins in meats and meat‐like products
Author(s) -
Wilding M. Dean
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/bf02542110
Subject(s) - soy protein , food science , casein , soy flour , mathematics , chemistry
The forecasted use of textured soy protein by 1980 is 10–20% total beef market. Important factors in the use of textured soy protein are cost control, improved functionality, fat control, and nutrition. Blends of textured soy protein and ground beef give nutritional quality exceeding protein efficiency ratio of 2.5 (casein) in several products evaluated. Animal feeding data are given for these blends. A description of the proper use of soy in meat is given. Bacteriological and color problems are not due to the addition of textured soy but increased temperatures of handling the blended product.