SINGLE‐SCREW EXTRUSION OF PORK AND SOY FLOUR BLEND

This study examined the rheological properties of defatted soy flour and lean pork blend of various moisture contents extruded in a single‐screw extruder and the sensory texture property of extruded meat analogs as the first step to develop commercial low‐cost meat analogs that not only resemble real meats but have excellent sensory textures. Additional work was also conducted to examine the effect of moisture content of soy flour under the extrusion condition (high temperature and pressure) on the fiber structure and overall texturization of the extrudate as a result of changes in chemical bonds between soy proteins. The mixture of soy meal with ground lean pork showed significant decrease in viscosity as compared with either soy meal or ground meat alone. The best sensory texture was obtained for the pork‐soy flour blend with 41. 3% moisture content at screw speed of 180 rpm under the feeding‐metering‐die temperature setting of 140–170–80C.