Effect of isolated soy protein and canning on physical, chemical, microbiological and sensory properties of extended cured beef

Gelation properties of porcine muscle proteins

“…The effects of these non-meat proteins have been studied in a variety of meat products; emulsified products Cassens et al, 1975;Sofos and Allen, 1977;Sofos et al, 1977;Coomer et al, 1986;Lopez de Ogara et al, 1986;Parks and Carpenter, 1987), ground products , hams Sandoval, 1987), binding of meat pieces (Siegel et al, 1977a, model meat systems and reviewed in different meat products .…”