Retorted meat and vegetable protein combinations

Soy proteins are the most versatile, widely used and accepted of the vegetable proteins. Flours and grits are not often used in retorted products because of their flavor. Textured flours are limited in their applications because of the intensification of their beany flavor and their loss of structure on retorting. Concentrates have an improved flavor profile, but relatively low functional properties, and are used as protein supplements and water and fat absorbers in some retorted products. Structured concentrates have a bland flavor profile and retain their good flavor and texture on sterilization and are well suited to a variety of retorted products. When high levels of extension with structured concentrates are used, adjustments may be necessary to increase the binding properties of the mass. The binding, gelling and emulsifying properties of soy protein isolates are particularly useful in retorted products since these properties are maintained at sterilizing temperatures. Novel methods of augmenting or dilating meat products using isolate‐salt‐polyphosphate brines are outlined, including the preparation of restructured meats. The use of textured proteins and isolates in the preparation of reformed or restructured meats is also described.