Use of additives from plant and animal sources in production of low fat meat and poultry products

Eilert, S.J.; Mandigo, R. W.

doi:10.1007/978-1-4613-1125-6_10

Cited by 2 publications

(1 citation statement)

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“…[16][17][18] An advantage that soyabean protein isolates shows over soyabean protein concentrates is their low content in the oligosaccharides raffinose and stachyose, which are the main cause of flatulence. 19 On the other hand, in ground meats, such as patties, nuggets, and meatballs, the preferred soyabean product is the textured soyabean. Table 1 shows some uses of soyabean products as additives in meat products.…”

Section: Introductionmentioning

confidence: 99%

Analysis of Soyabean Proteins in Meat Products: A Review

Belloque

García

Torre

et al. 2002

Critical Reviews in Food Science and Nutrition

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The use of soyabean proteins as meat extenders has spread significantly due to the interesting nutritional and functional properties that are present in soyabean proteins. Together with these, health and economical reasons are the major causes for the addition of soyabean proteins to meat products. Nevertheless, despite the good properties associated to soyabean proteins, there are many countries in which the addition of these proteins is forbidden or in which the addition of soyabean proteins is allowed up to a certain extent. Thus, the need of analytical methods enabling the detection of added soyabean proteins in meat products is obvious. Microscopic, electrophoretic, immunologic, and chromatographic methods are the most widely used for this purpose. However, the detection of soyabean proteins in meat products presents difficulties related to the composition (meat species, meat quality, soyabean protein source, presence of other non-meat proteins, etc.) and the processing of the meat products, and, although these analytical methods have tried to overcome all these difficulties, there is still not a method enabling quantitative assessment of soyabean proteins in all kinds of meat products.

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