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NUTRITIONAL COMPARISONS BETWEEN A soy‐BASED MEAT ANALOG AND GROUND BEEF IN THE UNHEATED AND HEATED STATES
Author(s) -
HEGARTY P. V. J.,
AHN P. C.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb14402.x
Subject(s) - food science , chemistry , methionine , potassium , limiting , sodium , polyunsaturated fatty acid , fatty acid , amino acid , biochemistry , mechanical engineering , organic chemistry , engineering
ABSTRACT The nutritional profile of a commercially available meat analog and ground beef (30% fat) was compared in the unheated and heated state. Protein quality of the meat analog was relatively high; methionine was the limiting essential amino acid. Heating to temperatures used in cooking did not greatly affect the amino acid profile or biological value of the meat analog or ground beef. The meat analogs had a higher proportion of polyunsaturated fatty acids, and a higher concentration of potassium, calcium, phosphorus and sodium than the ground beef. The meat analogs also contained some fiber. pH values of the unheated meat analogs and ground beef were similar. Shrink values were less for the analogs than for the ground beef.