Premium
PROTEIN EFFICIENCY RATIO (PER) OF COMBINATION HAM CONTAINING ISOLATED SOY PROTEIN
Author(s) -
TYBOR P. T.,
ENDRES J. G.,
WILLIAMS L. D.
Publication year - 1978
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.1365-2621.1978.tb02554.x
Subject(s) - soy protein , food science , chemistry , protein efficiency ratio , feed conversion ratio , biology , body weight , endocrinology
Regular hams, water‐added hams and three different combination ham products were prepared by stitch injection, massaging, canning and water cooking. Pumping pickles for the combination ham products contained 10% or more of isolated soy protein. The combination hams were pumped with differing amount of soy protein. These hams differed as to actual ham content as follows; 76%, 71% and 66% ham. The protein efficiency ratios (PER) of the combination hams were statistically equivalent to both the regular and water‐added hams. Thus, the extension of ham with isolated soy protein can result in a product having a protein nutritional value equal to traditional ham products as determined by the PER assay in rats.